Did you know Freekah, the young green wheat, was the staple grain in Palestine before rice was introduced in Ottoman times? Harvested just once a year in spring, it's a special, highly seasonal food that adds unique, smoky flavour to soups, salads, or dishes typically cooked with rice. Farmers cut the wheat, briefly dry it, then set it alight in piles, constantly turning it to imbue a distinctive smoky taste. After hulling and a two-week drying period, it's packaged and ready for customers. Freekah is an ideal addition to vegetarian and vegan diets.