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6 Simply Substitutes for Freekeh You Need to Try

Freekeh is one of those grains we tried on a whim and ended up loving. Then, of course, we ran out right as we were meal prepping. Staring at our pantry, we had to think fast.

We dug through what we had and tried a few substitutes—and they worked. Some of them even brought a cool twist to our dish, which was a nice surprise. It turns out, there are plenty of options that can step in when freekeh’s out of reach.

You don’t need freekeh to make an amazing dish. There’s no shortage of grains and seeds that can get the job done beautifully.

We’ve put together six simple alternatives that are worth keeping in mind. They might even become new staples in your stash!

6 Easy Substitutes for Freekeh

Here are our top picks for freekeh substitutes!

1 – Quinoa

It all started when we ran out of freekeh and gave quinoa a shot. Quinoa is a small, nutty seed that cooks fast and tastes great. It works well as a 1:1 substitute for freekeh. Just rinse it first to get rid of that funky coating.

The texture is fluffy, yet slightly chewy, so it mimics freekeh nicely. It’s also gluten-free, which is a bonus if you’re avoiding wheat. Quinoa absorbs flavors like a pro, making it versatile in savory and even sweet dishes.

If you want to mix things up, consider red or black quinoa for a bolder taste. For more ideas, check out this article on quinoa substitutes to find other great grain options.

2 – Bulgur Wheat

We ran out of freekeh and decided to try bulgur wheat instead. This quick-cooking, cracked wheat is soft, chewy, and makes a great substitute. Swap it in using a 1:1 ratio for freekeh. Its wheat base delivers that same nutty flavor you love.

Bulgur comes in different sizes—fine, medium, coarse. Pick coarse bulgur for a closer freekeh texture. It soaks up sauces like a sponge. That means it’s ideal for pilafs and salads.

It’s not gluten-free, so skip it if you want a wheat-free option. Need ideas? This bulgur substitute guide highlights some other grains to try.

3 – Farro

The first step to mastering substitutions is figuring out what swaps like farro can do. Farro is chewy, hearty, and nutty. It works best as a 1:1 substitute for freekeh. It’s made from wheat, so it’s not gluten-free.

Cook it until tender, and it’ll absorb flavors well. It’s great for soups, stews, and salads needing texture. Use pearled farro if you want quicker cooking. It feels a little more rustic than freekeh but still fits nicely into most recipes.

Farro adds bulk to vegetarian dishes or grain bowls without overpowering other flavors. If you’re curious about more alternatives, check the farro substitute guide for more swaps we’ve tested.

4 – Barley

Some recipes insist on barley for its chewy texture, but we’ve got options. Barley brings nuttiness and density to dishes. It works best as a 1:1 substitute for freekeh. Just cook it until soft but still a little firm.

Barley shines in soups, stews, and grain salads. Use pearl barley if you need faster cooking. Hulled barley takes longer but feels heartier. It holds up well to bold flavors like tomato-based sauces or roasted vegetables.

Barley is made from wheat, so skip it if you need gluten-free swaps. It’s budget-friendly and widely available, making it easy to try. If you’re curious about similar substitutes, check our barley substitutes guide for extra ideas.

5 – Brown Rice

You’ll never believe how easy it is to swap freekeh with brown rice. Seriously, brown rice gets the job done with its nutty taste and satisfying texture. Use a 1:1 ratio for the best results. Cook it until tender but not mushy—nobody wants soggy rice.

Brown rice works in stir-fries, soups, and even stuffed veggies. It’s gluten-free and super simple to find in most stores. The chewy texture holds up great in hearty recipes that need a bit of bite.

Opt for long-grain if you want fluffier dishes or short-grain for stickier meals. Just pick what fits the vibe of your recipe. Curious about more ideas? Check out this brown rice substitutes list for even more options to try.

6 – Couscous

Last, but not least, comes couscous. It’s a small pasta grain that cooks fast and sops up sauces like a champ. Swap it for freekeh using a 1:1 ratio—but take note of the cooking times.

Couscous is versatile because you can use it to replace rice or grains in many recipes. You’ll find both regular and whole wheat versions in stores, so pick what works best for your dish.

It’s an easy way to add filling bulk without shifting the flavor profile too much. That makes couscous ideal if you’re trying out new recipes or easing into swapping ingredients.

For more ideas on how to swap out grains and pastas, check out our couscous substitutes guide. With these alternatives in your back pocket, you’ll never have to panic when freekeh is out of stock.

Frequently Asked Questions

Can I substitute quinoa for freekeh?

Yes, quinoa is a great gluten-free alternative with a similar texture, though it lacks the smoky flavor of freekeh.

How does bulgur wheat compare to freekeh?

Bulgur wheat has a similar texture to freekeh and is a good alternative, though it lacks the unique nutty flavor.

Can farro replace freekeh in salads?

Farro has a chewy texture and nutty flavor, making it an excellent substitute for freekeh in salads and grain-based dishes.

Is barley a good substitute for freekeh?

Barley is a great substitute with a similar texture, though it has a slightly milder flavor than freekeh.

Can brown rice be used instead of freekeh?

Yes, brown rice can replace freekeh, offering a hearty texture and mild flavor, though without the same depth.

How does couscous compare to freekeh?

Couscous is finer and softer than freekeh, making it a quicker cooking alternative, but with a different texture and flavor.

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