How to make the best freekeh is something I had to figure out over time—because honestly, my page is called Measuring Cups Optional… but when it comes to freekeh (and rice), I measure everything

There’s no guessing here. The difference between good freekeh and amazing freekeh comes down to a few simple steps that people usually skip.

My kids actually love freekeh, which says a lot—but I don’t think anything will ever replace their love for rice. Still, this is one of those meals I feel really good about making, especially knowing how nutritious it is.

What is Freekeh?

Freekeh (also spelled freekah or farik) is roasted green wheat, harvested while still young and then toasted to give it a slightly smoky, nutty flavor.

It’s a staple in Middle Eastern cooking and is used in everything from soups to full meals.

Why Freekeh is Considered Healthier Than Rice

Freekeh is often recommended as a healthier alternative to white rice because it’s:

• Higher in fiber → helps digestion and keeps you full longer
• Higher in protein → more balanced and satisfying
• Lower glycemic index → better for blood sugar control
• Rich in iron, zinc, and magnesium

It’s one of those swaps that actually makes sense nutritionally—without sacrificing flavor.

Why This Method Works

This isn’t just a basic freekeh recipe—this is how to get it:

• Fluffy, not mushy
• Deeply flavorful
• Perfect every single time

Ingredients

• 1 cup freekeh
• 1½ cups chicken broth (or water + bouillon)
• 1–2 tablespoons butter
• 1 tablespoon vegetable oil
• Salt (if needed)

Step-by-Step Instructions

1. Clean the Freekeh

Spread freekeh on a flat surface and remove any stones.

2. Wash REALLY Well

Wash at least 5 times, draining each time.

3. Soak

Soak for 15 minutes, then drain.

4. Toast (THIS is the secret)

Melt butter with oil, then toast freekeh for 2–4 minutes until fragrant.

5. Cook

Add broth (1½ cups per cup of freekeh).
Bring to a boil for 5 minutes, then cover and simmer 20–25 minutes.

6. Rest

Let it sit covered for a few minutes, then fluff.

Pro Tips (This is what makes it the BEST)

• Always use butter + oil for flavor
• Toasting is non-negotiable
• Use chicken broth instead of water → huge flavor upgrade
• If it looks soft at first, don’t panic—it firms up as it rests
• As long as it’s not watery, your measurements are right

❓ FAQ

Why does my freekeh turn out mushy?
It might look soft at first, but it firms up as it rests. Just avoid adding too much liquid.

Do I have to soak it?
Yes—it helps with even cooking and better texture.

Can I use water instead of broth?
Yes, but broth gives significantly better flavor.

🇯🇴 Little-Known Fact

In Jordan, freekeh is sometimes served on top of mansaf alongside rice. It’s not always included—but when it is, it’s a very good sign .

What to Serve with Freekeh

This goes perfectly with roasted or marinated chicken.

🎥 Watch How to Make It

Print Recipe

How to Make the Best Freekeh

Ingredients

• 1 cup freekeh
• 1½ cups chicken broth
• 1 –2 tbsp butter
• 1 tbsp vegetable oil
• Salt optional

Instructions

• Clean freekeh by removing stones.
• Wash thoroughly at least 5 times.
• Soak for 15 minutes, then drain.
• Heat butter and oil.
• Toast freekeh until fragrant.
• Add broth and bring to a boil for 5 minutes.
• Cover and simmer 20–25 minutes.
• Let rest, then fluff.

Notes

Freekeh firms up as it rests
Use broth for best flavor
Do not skip washing