Freaky Freekeh (Yes, You Read that Right)

We thought we knew every edible grain that the planet had to offer, but guest blogger Amy Friedman proved us wrong. Check out her recipe for freekeh (also known as "farik." (This is also a good example of the "try, try again" approach to cooking.)
Amy writes:
I did some experimenting a few weeks ago with freekeh, which is smoked, unroasted wheat (the same kind that's used for bulgur). Some friends had raved about it, so we bought some, but I hated it—just thought it tasted awful. So I decided to think up a way to make it palatable and came up with a solution that wound up being quite tasty.  Last night I cubed some chicken breasts and mixed them in, and it came out great. It's good on its own or as a side dish or quick lunch. (Next time I'll see if diced tofu works in there.) I suspect any hearty grain would work in the mix—just substitute cup for cup.


Freaky Freekeh

1 c freekeh, soaked per instructions
1 medium chopped onion
3-4 oz. mushrooms, chopped
1 8 oz can creamed corn
1 16 oz can diced tomatoes
½ cup (appx) chicken broth
olive oil for sautéingspices to taste: white and black pepper, red pepper flakes, garlic powder, cumin, fennel


Sauté onions and mushrooms in olive oil for three to five minutes over med-high heat.
Pour in creamed corn, continue to sauté until combined and starting to simmer.
Pour in diced tomatoes, continue to sauté until combined and starting to simmer.
Pour in the grain, stir to combine.
Pour in the chicken broth. Should feel like a thick-ish stew, not watery. Use less broth if it starts to get watery – you can add more later. 
Simmer for 15 to 20 minutes, or until the grains seem cooked through.