Ancient Grains Bundle

Freekeh:

1. Rinse 1 cup freekeh and combine with 2 1/2 cups of water or broth in a saucepan.
2. Bring to a boil.
3. Reduce the heat, cover, and simmer over low heat until the grains are tender and slightly chewy, about 40 minutes.
4. Drain any remaining water.
   

Organic Farro:

1. Add 1 cup of farro to 2-1/2 cups water. Season to your liking.
2. Boil, then reduce heat and simmer, occasionally skimming water, for 30 minutes or until the grains are fully cooked to tender and slightly chewy texture.
3. Drain any excess water.
   

Pearled Barley:

1. Add 1 cup of barley to 3 cups of boiling water.
2. Season to your liking.
3. Simmer, covered, for 40 minutes or until the liquid is absorbed and the barley is tender with a slightly chewy texture.
4. Drain any excess liquid.
   

Coarse Bulgur:

1. Rinse and add 1 cup of bulgur to 1 1/2 cups boiling water in a medium saucepan.
2. Season to your liking.
3. Cover and reduce heat to medium-low and simmer for about 12 minutes or until the bulgur is tender and the liquid is fully absorbed.
4. Remove from the heat and let stand, covered, for another 10 minutes.
5. Fluff with a fork before serving.

Freekeh: Freekeh works very well in a variety of dishes and its flavor goes particularly well with warming spices and herbs. You can use it as you do other grains–as a simple side dish, tossed in a salad, or added in a soup like I do with barley. It also works well as a bed for a saucy protein dish, like shrimp fra diavolo, wine-braised chicken thighs, or Lebanese-style meatballs.

Organic Farro: Farro maintains an al dente texture after cooking, so you can safely add it to your soups without fear that it will become mushy. It is a great easy alternative to traditional risotto, easily bulks up salads, and makes a tasty filling for stuffed vegetables!

Pearled Barley: I love using barley in soups, salads, or as a base for delicious dinner bowls. I have used it as a stuffing for squash, Persian Soup Jo (Chicken Barley Soup), and more. When I'm in the mood for something sweet, a bowl of warm barley with warmed milk and a good drizzle of Greek honey is my breakfast cereal.

Coarse Bulgur: Bulgur is an incredibly versatile grain! Coarse bulgur makes a delicious pilaf. It’s also an easy way to add some heft and nutrition to soups, stews, and casserole dishes. Coarse bulgur wheat can typically be used in any recipe that calls for brown rice – they’re quite similar in taste and texture.

Freekeh: Freekeh

Organic Farro: Organic Farro

Pearled Barley: Pearled Barley

Coarse Bulgur: Coarse Bulgur