About the Dish

3/4 cup Freekeh
2 medium Shallot
1 ounce Celery
6 ounces Mixed Mushrooms
2 sprigs Thyme
1 small Bay Leaf
2 tablespoons Tomato Paste
1 packet Tamari
2 packets Bragg Liquid Aminos
1 small Edward & Sons Low Sodium Veggie Bouillon Cube
1 teaspoon PeachDish Salt
2 tablespoons Hazelnuts
2 ounces Parmesan Cheese
Per Serving
Calories 485
Total Fat 18 g
Saturated Fat 7 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 6 g
Cholesterol 0 mg
Sodium 1227 mg
Total Carbohydrates 56 g
Dietary Fiber 10 g
Sugar 9 g
Protein 22 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Prepare your mise en place: Peel, halve and thinly slice shallots. Wash celery, halve lengthwise and thinly slice. Remove any tough mushroom stems; roughly chop caps and remaining stems.
In a small saucepan, combine freekeh, 2 cups water and 1/2 teaspoon kosher salt; place on high heat. Bring to a simmer, then turn heat down to medium-low and cook 16-18 minutes, or until the freekeh is tender. Remove from heat, drain off any excess liquid, and cover to keep warm.
While freekeh is cooking, start the stewed mushrooms: In a saucepot over medium heat, add cooking oil, shallots and celery. Cook 2 minutes while stirring continuously. Add mushrooms and cook, stirring occasionally, 5-6 minutes more, or until the mushrooms start to release juices.
Stir in remaining 1 cup water, scraping any of the browned bits (fond) from the bottom of the pot. Add thyme sprigs, bay leaf, tomato paste, Bragg Liquid Aminos and bouillon cube. Bring to a simmer, then turn heat down to low and cook 8-10 minutes.
Remove thyme stems. Season stewed mushrooms to taste with PeachDish salt. To serve, divide freekeh between 2 bowls. Top with stewed mushrooms. Sprinkle with hazelnuts and top with Parmesan. Enjoy!