Freekeh فريكة

In the Levant it seems like we cook everything with rice, but that's not how it's always been. Wheat was first cultivated in the fertile planes of the levant and it was the staple grain that was used in all cooking and baking. Palestinians would import rice from Egypt and it was expensive and used for special occasions. This explains the Arabic saying العز للرز و البرغل شنق حاله . This translates to rice gets all the glory while bulgar kills itself. Because rice was rare and not local it got all the glory, meanwhile, bulgar the mainstay staple never got attention even though it was used much more.
Freekeh also comes from wheat, but unlike bulgar it came from green wheat. Once the wheat grains had reached their full size on the stalk but were still green, farmers would burn the crop in order to force the grain out of its stalk. The result was green wheat berries that have smokey nutty flavor. Freekeh is traditionally cooked like rice or made into a soup.

Some Tips:
Wash the freaked really well, you want the water to run clear when you're done. Use whole freekeh for this recipe, you can used the crushed freekeh for soup. It needs about 40 to 45 minutes cooking time, but let it rest after for at least 10 minutes.