Mushroom Freekeh Bowl

Mushroom Freekeh Bowl

with Goat Cheese and Warm Balsamic Dressing

Read more

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.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup



227 g

Mixed Mushrooms

28 g

Goat Cheese


50 g


6 g


113 g

Baby Arugula

1 unit

Vegetable Broth Concentrate

2 tbsp

Balsamic Vinegar


7 g


Not included in your delivery

1 tbsp

Unsalted Butter*


2 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories552 kcal
Fat25 g
Saturated Fat8 g
Carbohydrate67 g
Sugar5 g
Dietary Fiber13 g
Protein18 g
Cholesterol30 mg
Sodium565 mg
Utensilsarrow down iconarrow down icon
Measuring Cups
Medium Pot
Measuring Spoons
Garlic Press
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.