Freekeh

+ Mushroom

Risotto

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This recipe can be prepared in advance and will last in the fridge for up to 3days, my advice is to keep the freekeh and mushroom separate until just beforeserving.

Ingredients:

250g gourmet mushrooms
250g button or field mushrooms
200g salted butter
250ml dry white wine
5 cloves garlic local purple preferably
1 large brown onion diced
1 Tspn Porcini powder
500g freekeh (toasted cracked wheat)
1 L veg stock
300 ml whipping cream
50g fresh tarragon or 1 Tbsnp dried tarragon
200g spinach
salt and pepper for seasoning

1.

Sautee garlic and onions in the butter until translucent, add the mushrooms and
cook for a further 3 minutes

2.

Add white wine and seasoning including porcini powder and reduce for 5
minutes then add whipping cream and reduce for a further 5 minutes, set aside

3.

In another pot, rinse freekeh at least 3 times, then cook with veg stock using the
absorption method eg: 1 cup freekeh to 2 cup stock

4.

Once cooked add freekeh to mushroom mix, add tarragon and spinach and heat through.

5.

Serve!