Greenwheat Freekeh was established in 1996 as Australia’s first producer of freekeh. Our award-winning freekeh is produced in South Australia.

Freekeh is 100% natural grains processed from wheat, which is harvested while the grains are still soft, young and green.

The grains are parched roasted and dried and result in a product that is high in fibre and protein and also rich in prebiotic properties.

Considered one of nature’s superfoods, freekeh is a healthier alternative to rice and can be used in soups, salads and risottos.

Benefits of Greenwheat Freekeh

  • Australian made and owned
  • Low GI
  • 100% natural grain
  • Source of iron
  • Good source of dietary fibre

Edlyn’s Development Chef Arron Duffy created a healthy and delicious risotto recipe using Greenwheat freekeh.

Featuring a variety of mushrooms and asparagus bites, this healthy and nutritious alternative to a traditional risotto is packed full of delicious flavours 

For an even quicker alternative, use our pre-cooked Wholegrain Greenwheat freekeh for a healthy meal prepared in half the time.

Finish it off with shaved Parmigiano-Reggiano or a full-bodied parmesan cheese.


  • 1Kg Bone Roasters chicken stock
  • 250g wholegrain Greenwheat freekeh
  • 100g butter
  • 100ml olive oil
  • 85g asparagus, peeled and finely sliced
  • 1 leek (white, trimmed, cleaned and finely spliced)
  • 50g oyster mushrooms, chopped
  • 50g button mushrooms, chopped
  • 50g swiss brown mushroom, chopped
  • 50g shitake mushrooms, chopped
  • 50g shimeji mushrooms, chopped
  • 50g enoki mushrooms, chopped
  • 20g parsley, finely chopped
  • 35g garlic cloves, chopped
  • 100g onion, peeled and chopped
  • Salt and pepper to season
  • Cream to adjust consistency
  • 75g parmesan


  1. Heat 50g of the butter and the oil and sauté the leek. Add chopped mushroom over low heat and cook for5-10 minutes. Stir in parsley and garlic and set aside.
  2. Bring chicken stock to the boil and keep on low simmer.
  3. Add remaining 50g of butter and oil and sauté the onion until soft but not coloured. Add the pre-cooked freekeh and stir well to coat the grains in oil.
  4. When the freekeh starts to sink to the bottom, pour in the boiling chicken stock (a ladle at a time until stock is used up). Stir consistently adding more stock when the liquid has been absorbed.
  5. Add the mushroom mix and sliced asparagus into the freekeh risotto and continue to cook for a few minutes allow it to heat through.
  6. Slowly add in cream to make the risotto creamy. Add salt and pepper to season.
  7. Serve risotto plain or with shaved parmesan cheese and fresh basil.

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