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Serves generously
US | Metric
Ingredients
Freekeh
  • 1 tbsp Olive Oil
  • 1 Red Onion, finely chopped
  • 1 Garlic Clove, crushed
  • 1 tsp Fresh Ginger, grated
  • ½ tsp Turmeric
  • 1 tsp Porcini Powder
  • 1 tsp Fresh Thyme leaves
  • 200 g Cracked wheat Freekeh, rinsed
  • 100 ml White wine (you can use all stock)
  • 600 ml Vegetable or Chicken stock
  • 100 g Fresh baby Spinach leaves, washed
  • Salt & Pepper to taste
Mushrooms
  • 1 tbsp Olive Oil
  • 1 Garlic Clove, crushed
  • 150 g Shiitake Mushrooms, roughly sliced
  • 100 g Chestnut Mushrooms, cut into quarters if large
Freekeh with Garlicky  Mushrooms and Spinach Freekeh with Garlicky  Mushrooms and Spinach

Freekeh with Garlicky Mushrooms and Spinach

Freekeh gently flavoured with garlic, turmeric, ginger & thyme

When cooked the feekeh is creamy almost like a risotto, enjoy on its own for a tasty meat- free dish or try serving with a simply griddled chicken breast.

Prep 10 minutes
Total 50 minutes
  1. Heat 1 tbsp of olive oil in a large frying pan add the red onion and cook until soft. Add the ginger, garlic and turmeric, stir and cook for 1 minute.
  2. Add the freekeh, porcini powder and thyme. Pour in the wine (if using) and bring to the boil for 1 to 2 minutes.
  3. Add the stock, bring to the boil. Cover with a lid and reduce to a fast simmer for 30 minutes.
  4. Towards the end of the cooking time heat the remaining tbsp of oil and cook the mushrooms over a high heat until browned, reduce the heat to medium and add the garlic and cook through.
  5. Remove the lid from the freekeh and cook for a further 10 minutes until the liquid has been absorbed and the freekeh is cooked.
  6. Stir through the spinach and mushrooms then season to taste.
Freekeh with Garlicky  Mushrooms and Spinach Freekeh with Garlicky  Mushrooms and Spinach

Freekeh with Garlicky Mushrooms and Spinach

Freekeh gently flavoured with garlic, turmeric, ginger & thyme

When cooked the feekeh is creamy almost like a risotto, enjoy on its own for a tasty meat- free dish or try serving with a simply griddled chicken breast.

favorite
print
like
Prep 10 minutes
Total 50 minutes
Serves generously
US | Metric
Ingredients
Freekeh
  • 1 tbsp Olive Oil
  • 1 Red Onion, finely chopped
  • 1 Garlic Clove, crushed
  • 1 tsp Fresh Ginger, grated
  • ½ tsp Turmeric
  • 1 tsp Porcini Powder
  • 1 tsp Fresh Thyme leaves
  • 200 g Cracked wheat Freekeh, rinsed
  • 100 ml White wine (you can use all stock)
  • 600 ml Vegetable or Chicken stock
  • 100 g Fresh baby Spinach leaves, washed
  • Salt & Pepper to taste
Mushrooms
  • 1 tbsp Olive Oil
  • 1 Garlic Clove, crushed
  • 150 g Shiitake Mushrooms, roughly sliced
  • 100 g Chestnut Mushrooms, cut into quarters if large

  1. Heat 1 tbsp of olive oil in a large frying pan add the red onion and cook until soft. Add the ginger, garlic and turmeric, stir and cook for 1 minute.
  2. Add the freekeh, porcini powder and thyme. Pour in the wine (if using) and bring to the boil for 1 to 2 minutes.
  3. Add the stock, bring to the boil. Cover with a lid and reduce to a fast simmer for 30 minutes.
  4. Towards the end of the cooking time heat the remaining tbsp of oil and cook the mushrooms over a high heat until browned, reduce the heat to medium and add the garlic and cook through.
  5. Remove the lid from the freekeh and cook for a further 10 minutes until the liquid has been absorbed and the freekeh is cooked.
  6. Stir through the spinach and mushrooms then season to taste.