Side Dishes

Mushroom Leek Freekeh

Apparently Freekeh has been around since the earth 13th century, but I had never heard of, much less eaten, it before this week. It’s a green wheat that has been dried, roasted, rubbed and “thrashed”, and it’s really freekehn tasty.

We weren’t sure what to do with it exactly so we improvised and here’s what happened.


1 package of Freekeh. The one we had was 145 grams, which I think is about 2/3 or a cup… ish.

1 1/2 cups water or vegetable/mushroom broth

1/2 cup sliced leeks

1 Large Chopped Portabella Mushroom

2-3 cloves minced Garlic

1 Handful chopped fresh Basil

1/3 Cup Raisins

1 Tsp Coriander seeds

A pinch of dried chilies

Salt & Pepper to taste

2 TBS Olive Oil


Sauté Leeks and Garlic in Olive Oil a couple of minutes, until they begin to turn translucent.

Add Mushrooms and half the Basil and continue to cook about 3 minutes.

Add raisins, Coriander seeds, Chilies, Salt & Pepper, and remaining Basil and continue to stir for about 3 more minutes, to keep ingredients from sticking to the bottom of the pan. Add a couple of tablespoons of the water/broth, if necessary.

Add Freekeh and stir until coated the oil and well integrated into the vegetables.

Add water/broth, cover with a lid, and reduce heat. Simmer for *20-35 minutes.

Serve and Enjoy!

*The Freekeh will be cooked but still firm. It doesn’t seem to get overly soft or mushy, like rice tends to.

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