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Cancel the Saute function. Add broth, cinnamon, all spice, freekeh and eggplant. Mix and then secure the cover. Turn the vent to the sealing position. Using the Manual setting, set your Instant Pot to high pressure. Then, set the cook time to 7 minutes. Your Instant Pot will come to pressure in just a few moments.
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Soak grain in cold water for 30 minutes, then drain well. Step 2. Heat oil in a heavy-bottomed large saucepan or Dutch oven over medium-high heat. Add almonds and fry, stirring, until golden, 3 to 4 minutes. Remove almonds and set aside. Step 3. Add butter to oil. When hot, add freekeh and stir to coat.
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STEP 4. Finely dice the onions. In a large pot, heat up the olive oil over medium-high heat. Add the onions and cook until softened. Add the washed freekeh and season with the 7 spices. Sauté for about two minutes before adding all the fresh chicken broth. Add the onions. Cook until softened.
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Add your liquid and your oil to the pot first and saute until it's simmering. Then, stir in the polenta slowly and whisk. Press the Manual button and cook on HIGH pressure for 7 minutes or 4 minutes for the "instant" quick-cooking variety. Let the pot naturally release for 10 minutes. Stir the polenta well and serve.
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Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid. Season soup with salt, poultry seasoning, and thyme.
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2. Cooking Freekeh in the Instant Pot. Combine freekeh and salt in the pot of a multi-functional pressure cooker with 1 2/3 cups water. Seal, select "Multigrain," and bring to High Pressure over "Normal" setting. Set timer for 10 minutes. Release pressure using the "natural" setting, then drain excess water. 3. In the Microwave
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Instructions. Wash freakeh thoroughly and soak in water for 10-15 minutes. In a medium sauce pan or pot, sauce onions in olive oil over medium-high heat until fragrant for almost 2 minutes. Drain freakeh and add to the pan. Stir to roast freakeh for about 3 more minutes. Add chicken broth and bring to a boil.
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Sautee the onion for 5-6 minutes until softened and transluscent. Add the drained freekeh and spices, and sautee for another 1-2 minutes until fragrant. Add the chicken broth, and let the pot come to a boil. Reduce heat to low and bring to a low simmer for 30-35 minutes or until the freekeh is tender.
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Here is how to cook freekeh: Rinse it. Add 1 cup of grains to a medium saucepan. Look through it briefly to check for any debris and pick them out. Rinse the grains well. Add Water and Cook the grain. Add 2 ½ cups of water or broth to the saucepan. Bring to a boil over medium-high heat and season with kosher salt.
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Smoky, earthy freekeh shines in this satisfying one-pot meal. Cooking the grain at the same time as the chicken—and forgoing water, instead using chicken broth bolstered with spices—upped the savoriness, and preserved lemon brought intense.
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In general, though, whole freekeh will need to cook for about 35-45 minutes, whereas cracked freekeh will need only about 10-25 minutes (depending on how finely cracked it is). Different manufacturers also recommend slightly different ratios of freekeh to water. Generally, it's about 1 part freekeh to 2 or 2 1/2 parts water.
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Cook freekeh in the Instant Pot by adding 1 cup freekeh with 1 ⅔ cups of water or broth. Set to multigrain and cook on high pressure for 10 minutes. Let the Instant Pot naturally release for 10-20 minutes. Store freekeh salad in an airtight container in the refrigerator for 3-4 days. Warm to room temperature and stir it before serving.
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Instructions. Combine the freekah and water and bring it to a boil. Reduce the heat to a simmer, then simmer uncovered gently for 15 to 20 minutes, stirring occasionally, until the freekah is tender and the liquid is completely absorbed. (Taste at 15 minutes, and if it's tender, you can drain off a little of the excess liquid.)
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Add 2 cups water, 1/2 teaspoon kosher salt, and a few grinds of freshly ground black pepper. Stir to combine. Increase the heat to medium high and bring to a boil. Stir once more. Cover and reduce the heat to low. Let cook until the water is completely absorbed, about 30 minutes. Uncover and stir the freekeh with a fork.
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Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. 3. Add dates, pistachios, and lemon juice and gently fluff freekeh with fork to combine. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with mint, and drizzle with extra oil. Serve.
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How to cook Freekeh with Beef Shanks. Add beef shanks, bay leaves, and 1 tsp of seven spices to an instant pot filling it with 3 quarts of water. Set for 45 minutes. Once finished using a metal strainer, cleanout the broth. Meanwhile, wash durum wheat and strain. Then soak the wheat in warm water for about 5-10 minutes then drain excess water.
