Guest guest Posted February 4, 2007 Report Share Posted February 4, 2007 Roasted baby wheat jambalaya heist. Born in a creative spell. Freekeh is a great substitute for rice in this famous spicy Creole dish. Freekeh is available at many Middle Eastern stores. It is very similar to rice, but has an earthy, stout flavor and a chewy, slightly tighter, grain. In a big heavy bottom stock pot pour in some olive oil and begin to brown freekeh slowly (a pound or more at least). Stir dry (no water) but oily freekeh, browning. Cut ample amounts of veggie analogs in pieces. Use Boca, Tofurky, Vege-USA or Asian mock proteins. Soon add juicy analogs to pot and stir, browning. Cut peppers, onions, and celery. Soon add high moisture veggies to pot and stir, browning. Leave some headroom between the freekehlia and the cover by at least two or three inches. Four or five inches is ideal. Try to avoid giant empty kettle space because it might make the top soggy and lose too much moisture vapor off the bottom portion and then dry out there. Add spices. Veg broth. Salt. Pepper black,red, white. Oregano, bay and thyme. Little of this and that. Taste and add more until it's almost too much. Completely cover with water. Let the water percolate and bring it up above almost an inch. Add canned whole tomatoes. Parsley. Bring to a boil. Taste again and add anything missing now??? Cover and reduce to simmer for half and hour. Freekeh should swell to deplete water. Unlike rice, you may remove the cover and test doneness or moisture content. Keep covered and reduce stovetop temperature to low setting, barely keeping the heat and steamy condition up for another half hour or so. If at any time it seems more water is needed, microwave or heat some otherwise and add a little. It is okay to stir past the first thirty minute point. Maybe good to do so. Don't allow the Freekehlia to become slushy with too much water. If it is, uncover and stir. Keeping uncovered and stirring at low heat until it dries out some. Turn off the heat. After resting and subsequent drawing of moisture into wheat, stir and serve. Every brand of freekeh I have bought is different and has a distinguishable quality. Before making a big batch -and to gain familiarity with the product, it might be adviable to play with a little first. Basicaly it cooks like cracked wheat. The product guide wants five parts water to one dry measure. Try one part plus water to one part dry or covered and work from there. When I cook rice, it uses two parts water to one part rice and covers the rice by slightly less than an inch. Freekeh seems to be similar. Vida Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2007 Report Share Posted February 4, 2007 Thanks, Vida, for your version (and a very creative one) of Jambalaya. About the grain ingredients you say: > It is very similar to > rice, but has an earthy, stout flavor and a chewy, slightly tighter, > grain. Well, I'd never heard of it, so I googled and now I shall be looking out for it Here are three sites: http://www.abc.net.au/tv/cookandchef/txt/s1585874.htm http://www.calorieking.com.au/foods/food.php? category_id=37753 & brand_id=1 & food_id=194073 & partner=hwf http://www.greenwheatfreekeh.com.au/about.php I shall maybe do a bit of an edit (to indicate some suggested ingredients near the top) and copy this to the Files - 'European and N. American Main Dishes and Sides'. Later today, that is Love, Pat Quote Link to comment Share on other sites More sharing options...
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