|2 servings||calories per servings 485||protein serving 22 g||carbs per serving 56 g||total fat per serving 18 g|
This dish is vegetarian, but it is so rich and flavorful! Freekeh, an ancient grain, is a green wheat that is roasted and then dried. It cooks fairly quickly, but is packed with flavor and nutrition. Aromatic vegetables and Bragg Liquid Aminos add depth to hearty mushrooms.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||6 g|
|Total Carbohydrates||56 g|
|Dietary Fiber||10 g|
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!
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.Learn More...