Spotted: Trader Joe’s, under the Greenwheat Freekeh label
Cost: $2.29 per pack at Trader Joe's; $1.49-$3 per pound dried
Attraction: Give me a scarlet “L” for lazy, but I’m already a fan of Trader Joe’s pre-cooked brown rice. And the small, vacu-sealed, taupe-ovoid grains perversely called to me, as I hoped they’d be like farro.
Where to Buy: Your local Trader Joe’s or online through L.A.’s Surfas, if it’s not sold out

Biblical grains are so hot right now. Freekeh can thank another offbeat wheat cousin, farro, for its newfound marketability to foodies, but this particular preparation of grain is far more than charticle material for the glossy mags. The grain had great significance in the Middle East and Africa as far back as hundreds of years ago. Greenwheat Freekeh is the brand; freekeh is the roasted green grain of young durum wheat, which may also be known as farik or fireek. More than just a health food fad, this grain carries distinct, healthful benefits and can smartly replace gut-bomb starches like white rice and potatoes.

Here’s the good-for-you part, they harvest freeekeh young, so it contains more vitamins, minerals, and protein than the mature grain. Freekeh also has a slight rye-like aftertaste, and tastes somewhere between a toothier version of farro or a nuttier, softer barley. This makes it flexible for use in sweet or savory dishes. Substitute freekeh for barley in soup, or use it as you would rice. Using freekeh in your favorite fried rice recipe results in a nuttier, extra flavorful side dish.

I now crave freekeh for breakfast because of its lower glycemic index, meaning it doesn’t blow out your blood sugar like some cereals or regular bread. Freekeh’s glycemic index is near that of farro, spelt, oats, and other whole grains. Just cook freekeh as directed on the package and decorate it with extras as you would oatmeal. Dried fruits and sweet spice compliment freekeh well, especially those you’d find in Middle Eastern cooking. I like to heat apples and chopped dates with a little cinnamon and cardamom and stir it all in with a bit of soy milk. I don’t feel hungry as quickly as I do when having eaten cereal or oatmeal (granted, I like to load up my oatmeal with sweets).

Much touting has been done on the behalf of oatmeal for its heart healthy and cholesterol-reducing qualities. Freekeh, likewise, is being studied as a food that may improve the health of your digestive system — it’s easy on the gut for those suffering from conditions such as Irritable Bowel Syndrome (hey, we’re all friends here). Freekeh also may help in the fight against other offenders of the bowels, such as diverticulitis and colon cancer. Be regular about freekeh, and see for yourself.

Maggie Savarino Dutton is an industry veteran who has played bartender, sommelier and line cook and who now consults. She writes "Search & Distill," which appears every Wednesday in the Seattle Weekly, and maintains The Wine Offensive, her blog about wine, food, and anything else that might be discussed over the bar.

"Point of Purchase" photograph by Roadsidepictures via Flickr (Creative Commons), "Pantry" photograph by Áslaug Snorradóttir.