FREEKEH RISOTTO WITH MUSHROOMS & CILANTRO - Tasty Thursday

Adapted By Aura

Makes 2 to 4 servings. (2 Servings if Serve as a Main - 4 Servings (1Serving =1/4Plate) if served with 1/4 plate of lean protein & 1/2 plate of Mixed veggies)

M6 It's considered as a "Gala Dinner" It is OUT From SLIMher Nutrition Plan, But can be eaten Occasionaly. Indulge yourself twice a month. Perfect to serve when you have people coming over for dinner.

Ingredients

• 6-7 cups vegetable stock

• 2 cups of cilantro freshly cut (keep 1/2cup for garnish)

• 4 tablespoons extra virgin olive oil

• 2 shallots, diced

• 2 cloves garlic, minced

• 1 cup whole grain freekeh

• 1/2 cup dry white wine

• 2 cups white mushrooms, stems removed & sliced thin

• 2 cups brown mushrooms, stems removed & sliced thin

• 1/3 cup parmesan cheese, grated, plus more for garnish

• salt

• fresh ground pepper

Instructions

Combine the vegetable stock and cilantro in a large saucepan and bring to a simmer over medium-low heat.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shallot and garlic, and sweat, without obtaining any color, until translucent, about 3 minutes. Add the freekeh to the pan, and stir to coat with oil. Season with a pinch of salt and pepper. Cook for 1-2 minutes. Stir in the wine, and cook until it's reduced by 3/4. Add 1 cup of stock to the pan; simmer over medium-low heat, stirring frequently until liquid has been absorbed. Repeat with the remaining 5 cups of stock, and discard the tarragon sprigs. If the freekeh still feels a little tough, you may want to add an additional cup of stock.

While the freekeh cooks, saute the mushrooms. Heat the remaining olive oil in a large pan over medium heat. When the oil is hot, stir in the mushrooms and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are lightly browned, about 8-10 minutes.

After the last addition of stock has been absorbed, remove the pan from the heat, add the sauteed mushrooms, parmesan cheese and the additional chopped cilantro (1/4cup) to the freekeh, and stir to combine. Taste, and season with salt and pepper, as necessary.

Garnish with grated parmesan cheese and chopped cilantro (the last 1/4 cup).

Serve immediately.

Source: http://thecornerkitchenblog.com/mushroom-freekeh-risotto/

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