Last Thursday morning, Angela Smallacombe from ABC North & West Radio rang our Managing Director, Tony Lutfi for a live interview a few days after Greenwheat Freekeh had been presented with a State Government Regional Development Fund grant by the Premier of South Australia last week.
On Tuesday October 20th, Greenwheat Freekeh was presented with a State Government Regional Development Fund grant by the Premier of South Australia at our new factory location.
If you didn’t catch it on Channel 10 news last Tuesday night, you can watch it again here..
For our Australian customers and distributors, this Sunday the 16th of November, you can tune into ABC Network’s Landline show at 12noon (ACST) to catch a special feature on Greenwheat Freekeh. You can also watch the replays of the feature on the ABC News 24 channel at 12am (ACST) and the ABC1 channel at 1pm (ACST) – both on Monday the 17th, the following day.
Salads are great for easy entertaining. This one made with the ancient grain freekah, is cooked partly like a risotto (inspiration from my big sister) and partly like a pilaf (inspiration from London chef Yotam Ottolenghi). It’s packed with flavour, and is great with lamb.
|400 g||Freekah, rinsed|
|2||Onions, sliced thinly|
|½ tsp||Coriander seeds|
|½ tsp||Chilli flakes|
|¼ tsp||Ground cumin|
|5 stalks||Kale, or cavolo nero, stalks removed and cut into thin strips|
|2 cups||Vegetable stock, or chicken stock|
|4 pieces||Preserved lemons, flesh removed and skin diced into small chunks|
|1 handful||Fresh mint, roughly chopped|
|1 bunch||Flat leaf (Italian) parsley, roughly chopped|
|¼ cup||Almonds, roughly chopped|
|½ cup||Feta, crumbled|
Serves 4. Full recipe: http://www.bite.co.nz/recipe/11251/Freekah-salad-with-sumac-lamb/
The new superfood making footsteps into our health and food shops is freekeh: a cracked greenwheat meaning “to rub” in Arabic. Created by accident many years ago after a Middle Eastern village’s crops were set on fire, the villagers then rubbed off the char and here we are now.
Currently popularly in the US and Australia, it is something else to add into your porridge in the morning alongside your flax seed, chia seeds, pumpkin seeds, sunflower seeds, honey, and all types of dried fruit; the super grain boasts nutritional benefits and is a versatile substance with a smoky flavour that you can add into all sorts of recipes.
Slow-roast lamb shoulder with spiced freekeh
- 1 shoulder of lamb, on the bone
- A little vegetable oil for frying
- 4 cloves of garlic, peeled and halved
- A few sprigs of rosemary
For the freekeh:
- 2tbsp rapeseed or olive oil
- 2 medium onions, peeled, halved and finely chopped
- 4 cloves of garlic, peeled and crushed
- 2tsp cumin seeds
- 2tsp black mustard seeds
- 2tsp fenugreek seeds
- 1tsp dried chilli flakes
- The seeds from 12 cardamom pods
- 200g freekeh, soaked in cold water for 2 hours
- 1tbsp tomato purée
- 1x350g can of chopped tomatoes
- 1.5ltrs hot chicken stock
- Salt and freshly ground black pepper
This gorgeous freekeh, kale and berry salad is easy and vibrantly delicious! It features a whole rainbow of fruits and veggies, highlighted by a lightly sweet yet tangy vinaigrette. Loaded with crunchy walnuts, celery, carrots and yellow peppers, plus sweet blueberries and dried cranberries, and then finished with a salty hint of feta … it’s totally loaded with flavor and super healthy, too!
Chopped salads are all the rage, and this version is a snap to throw together and keeps for several days! A must-try crowd-pleaser!
So many great flavors! Including:
- fresh and dried berries
- crunchy carrots, celery and nuts
- sweet peppers
- a sweet yet tangy vinaigrette
Greenwheat Freekeh founder Tony Lutfi was recently featured in a profile on SmartCompany.com.au, he highlighted some of the pitfalls facing businesses in Australia and how Greenwheat Freekeh was able to overcome them.
“I was down and out and considering whether I should bother keeping the business going and I looked at my emails and I had over 4000 emails from people wanting to buy freekeh. A lady had appeared on the Dr Oz Show in the US extolling the benefits of freekeh and since then everything turned around for us.”
“We are growing through production, branding and technology. We are growing production significantly and are experimenting with making freekeh from different grains. Freekeh to grain is like wine to grapes, you can make lots of freekeh from different varieties of grain and each will be different.”
Greenwheat Freekeh was recently featured in New Jersey newspaper The Record.
While hardly new — this ancient grain has been around since biblical times — it’s gaining popularity recently, reports Mary Beth Vultee, Whole Foods’ culinary coordinator for the Northeast Region. High in fiber and protein and with a nice nutty taste, freekeh is a “super food,” Vultee says, perfect for both sweet and savory meals.
2014 promises to be a huge year for Freekeh. Food writers and websites have been posting their yearly food trend lists and Freekeh is getting plenty of attention…
Eating Tea And Other Food Predictions For 2014 – NPR
“New — but still ancient — grains will join the now-common spelt and quinoa. Teff and freekeh may be as familiar to us by the end of next year”
2014 food trend predictions: Freekah, ‘year of gin’, tea leaves – Digital Journal
“Use freekah in place of rice or barley in dishes like risotto and salads. Use cracked freekah in your tabbouleh or whole cooked freekah in a parfait with fruit and yogurt. Toss the freekah with maple syrup or honey first. Then layer it with fruit and yogurt.”
Changing tastes: fabulous new flavours are on the menu for 2014 – Herald Sun
“Freekeh has a low GI and is higher in protein, vitamins and minerals. It is emerging on restaurant menus in LA and New York and is praised by Jamie Oliver. Some nutritionists say its better than quinoa, which is the oh-so-last-year superfood of 2013.”
Ancient grains: why you should eat these six superfoods eaten by the Aztec – News.com.au
“Because the grain is picked while it’s still green, freekeh retains higher amounts of protein, vitamins and minerals. It’s also packed with fibre – it has four times as much fibre as other grains such as brown rice.”
A Look at 2014′s Whole Grain Trends – Whole Grains Council
“As we’ve seen in the past year, quinoa has taken off like a rocket and freekeh is hot on its tail”
Food and drinks trends to watch out for in 2014 – Yahoo CA
“Foodies and chefs have worked their magic and the public is ready for change”