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!
Vegetable Broth Concentrate
Salt and Pepper*
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.