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Mushroom Freekeh Bowl

Mushroom Freekeh Bowl

with Goat Cheese and Warm Balsamic Dressing

Veggie
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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!

Allergens:Wheat/BléMilk/LaitSulphites/Sulfite
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Freekeh

(ContainsWheat/Blé)

227 g

Mixed Mushrooms

28 g

Goat Cheese

(ContainsMilk/Lait)

50 g

Shallot

6 g

Garlic

113 g

Baby Arugula

1 unit

Vegetable Broth Concentrate

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

7 g

Thyme

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

2

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories552 kcal
Fat25 g
Saturated Fat8 g
Carbohydrate67 g
Sugar5 g
Dietary Fiber13 g
Protein18 g
Cholesterol30 mg
Sodium565 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Cups
Medium Pot
Measuring Spoons
Garlic Press
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide freekeh between bowls. Top with mushroom mixture and crumble over goat cheese.