Freekeh with Mushrooms and Asparagus
Serving options: Vegetarian - sprinkle with Parmesan Cheese. Vegan - sprinkle with Nutritional Yeast
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Servings: 6
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Ingredients
- 2-3 cups cold water follow package instructions
- 1 cup dry freekeh
- 1 ½ tablespoon extra virgin olive oil
- ½ onion chopped
- 8 oz baby bella mushrooms sliced
- 2 cloves garlic minced
- 1 bundle asparagus
- ⅓ cup vegetable stock
- dash of salt and pepper
- 1 tablespoon finely chopped Italian flat leaf parsley
- finely grated parmesan cheese or nutritional yeast for garnishing optional
Instructions
- Place cold water, freekeh and ½ tablespoon olive oil in large lidded saucepan and bring to a boil, stirring occasionally. Once boiling, lower heat and simmer 15 minutes or until all water has been absorbed. Remove from heat and transfer to large bowl cover and set aside.
- Pour remaining olive oil in large skillet over medium heat add onions and mushrooms to pan and saute a minute, add garlic and saute until onions are translucent, about 2 minutes.
- Add asparagus, vegetable stock and salt and pepper, saute two to three minutes longer. Add more stock as needed.
- Add cooked freekeh to the skillet, toss to combine and remove from the heat. Taste and season with additional salt and pepper as needed.
- Garnish with parsley, cheese or nutritional yeast.
- Serve and enjoy!
Make-Ahead and Meal Prep Tips: You can cook the freekeh a day or two ahead and refrigerate it in a covered container. For the best vegetable texture, I prefer cooking the mushrooms and asparagus closer to serving time. You can also wash and trim the asparagus, slice the mushrooms, chop the onion, and mince the garlic earlier in the day. Store everything covered in the refrigerator until you are ready to cook.
Notes
Make-Ahead and Meal Prep Tips: You can cook the freekeh a day or two ahead and refrigerate it in a covered container. For the best vegetable texture, I prefer cooking the mushrooms and asparagus closer to serving time. You can also wash and trim the asparagus, slice the mushrooms, chop the onion, and mince the garlic earlier in the day. Store everything covered in the refrigerator until you are ready to cook.
Nutrition
Calories: 176kcal | Carbohydrates: 29g | Protein: 9.5g | Fat: 4.5g | Saturated Fat: 0.5g | Cholesterol: 0mg | Sodium: 33.3mg | Fiber: 4.8g | Sugar: 2.3g
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