Freekeh Porridge with Apricots

Name: Freekeh Porridge with Apricots
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2/3 cup, uncooked (120g) Freekeh; 6, chopped (50g) Dried Apricots; 3/4 cup (200g) Milk; a small handful (25g) Pistachios; 2 tsp (12g) Honey

Recipes · Breakfast · Recipe, Typed Supps

Green wheat, harvested young and smoked. It tastes like nothing else in the grain aisle.

Allergens and patterns

Contains gluten, milk, tree nuts. Fits: Vegetarian, Pescatarian, Halal, Kosher.

Ingredients

2/3 cup, uncooked (120g) Freekeh — Harvested while still green, which leaves it higher in protein and fibre than mature wheat, and the smoking gives it a savoury edge worth having at breakfast.
6, chopped (50g) Dried Apricots — They plump in the cooking liquid and sweeten the pot from the inside.
3/4 cup (200g) Milk — Stirred through at the end to soften a grain that is deliberately chewy.
a small handful (25g) Pistachios — The regional pairing with freekeh and apricot, and the colour is worth it on its own.
2 tsp (12g) Honey — A little, at the end.

Nutrition per serving

Calories: 267 kcal
Protein: 9g
Carbohydrate: 35.1g
of which sugars: 21.2g
Fat: 9.7g
of which saturated: 2.9g
Fibre: 5.5g
Sodium: 49.6mg

Method

Simmer the freekeh in water with the chopped apricots for about 20–25 minutes.
Drain off any excess, then stir the milk through off the heat.
Top with the pistachios and honey.