Mushroom Freekeh Bowl
with Goat Cheese and Warm Balsamic Dressing
Warm up with this hearty winter freekeh bowl! Pan roasted mushrooms with balsamic and creamy goat cheese bring a robust and zesty flavour to this dish!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
¾ cup
Freekeh
(Contains Gluten)
227 g
Mixed Mushrooms
28 g
Goat Cheese
(Contains Milk)
50 g
Shallot
6 g
Garlic
113 g
Baby Arugula
1 unit
Vegetable Broth Concentrate
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
7 g
Thyme
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
2
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.
In a medium pot, combine freekeh, broth concentrate(s) and 1 cup water (dbl for 4 ppl). Cover and bring to a boil, then reduce the heat to low. Simmer, still covered, until freekeh is tender and liquid has been absorbed, 25-28 min.
Meanwhile, wash and dry all produce.* Strip 1 tbsp thyme leaves from stems (dbl for 4 ppl). Peel, then finely chop shallot(s). Peel, then mince or grate garlic. Pull stems off mushrooms and discard. Cut mushroom caps into quarters. Roughly chop arugula.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 2 tbsp oil and 1 tbsp butter (dbl for 4 ppl), then shallots, thyme and mushrooms. Cook, stirring occasionally, until mushrooms are golden-brown and shallots soften, 5-6 min. Season with salt and pepper.
Add garlic and vinegar to the pan with mushrooms. Cook, stirring together, until fragrant, 1-2 min. Remove the pan from the heat and cover to keep warm. Set aside.
When freekeh is tender, remove the pot from the heat. Fluff freekeh with a fork, then season with salt and pepper. Add arugula and stir until wilted, 1-2 min.
Divide freekeh between bowls. Top with mushroom mixture and crumble over goat cheese.
