Photos: Kim Sunée's freekeh with roasted squash, garlicky greens and pomegranate

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Freekeh goes well with roasted squash or winter greens, like chard, escarole and collards. You could also slice up some apples or pears and add in roasted root vegetables.

Widely consumed in the Middle East and North Africa, this bulgur-like grain has made its way onto many restaurant menus stateside, yet a lot of home cooks are still wondering what it is and what to do with it.

Freekeh or farik is harvested young and green; the chaffs of wheat are piled and sun-dried before being carefully set on fire. The exterior is then rubbed off, yielding a toothsome, subtly smoky grain that pairs well with both savory and sweet additions. It's rich in fiber and protein and extremely versatile. Think pilafs, soups and grain salads or warm breakfast cereal with honey and fruit.

Read more: Reason to freekeh -- take a bite out of the new 'ancient' grain on the shelf