{"id":1627,"date":"2013-09-30T13:24:15","date_gmt":"2013-09-30T13:24:15","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=1627"},"modified":"2013-09-30T13:24:15","modified_gmt":"2013-09-30T13:24:15","slug":"mushroom-leek-freekeh","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/mushroom-leek-freekeh\/","title":{"rendered":"Mushroom Leek Freekeh"},"content":{"rendered":"

\"\"<\/p>\n

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.<\/p>\n

We weren’t sure what to do with it exactly so we improvised and here’s what happened.<\/p>\n

Ingredients:<\/strong><\/p>\n

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

1 1\/2 cups water or vegetable\/mushroom broth<\/p>\n

1\/2 cup sliced leeks<\/p>\n

1 Large Chopped Portabella Mushroom<\/p>\n

2-3 cloves minced Garlic<\/p>\n

1 Handful chopped fresh Basil<\/p>\n

1\/3 Cup Raisins<\/p>\n

1 Tsp Coriander seeds<\/p>\n

A pinch of dried chilies<\/p>\n

Salt & Pepper to taste<\/p>\n

2 TBS Olive Oil<\/p>\n

\"\"<\/p>\n

Method:<\/strong><\/p>\n

Saut\u00e9 Leeks and Garlic in Olive Oil a couple of minutes, until they begin to turn translucent.<\/p>\n

Add Mushrooms and half the Basil and continue to cook about 3 minutes.<\/p>\n

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.<\/p>\n

Add Freekeh and stir until coated the oil and well integrated into the vegetables.<\/p>\n

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

Serve and Enjoy!<\/p>\n

*The Freekeh will be cooked but still firm. It doesn’t seem to get overly soft or mushy, like rice tends to.<\/p>\n","protected":false},"excerpt":{"rendered":"

Last night we got Freekeh, and it was soooo good!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[160],"tags":[514],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1627"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=1627"}],"version-history":[{"count":5,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1627\/revisions"}],"predecessor-version":[{"id":1634,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1627\/revisions\/1634"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=1627"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=1627"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=1627"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}