In a large pot, bring freekeh
and 10 cups well-salted water
to a boil. Reduce to a simmer, cover, and cook until grains are
tender but still chewy, about 45
minutes. Remove from heat and
stir in garlic. Let cool slightly. Pour
freekeh and cooking liquid onto
a rimmed baking sheet to cool.
Refrigerate freekeh in liquid for up to 5 days.