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Flavor of the Week

Flavor of the Week: Freekeh shows versatility across the menu

The young, toasted whole grain can be used in place of other grains to provide a chewy texture and slightly smoky flavor

The whole grain freekeh is considered a premium item, found mostly at fine-dining restaurants. But its versatility could make it a challenger to quinoa. While freekeh is only currently found on 1 percent of U.S. restaurant menus, it has seen menu mentions skyrocket 300 percent in the past four years.

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