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Freekeh Risotto With Roasted Trumpet Mushrooms [Vegan]

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Risotto is one of those dishes that can largely be made from staple pantry ingredients when you use rice, but have you ever tried it with freekeh? It is an ancient grain that has been used in Middle Eastern cuisine for centuries. Deliciously nutty and easy to cook!

Freekeh Risotto With Roasted Trumpet Mushrooms [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

454

Serves

4

Cook Time

15

Ingredients

For the Risotto:

  • 2 tablespoons olive oil
  • 2 leeks, washed & sliced up to the green part of the leek
  • 2 cloves garlic
  • 1/4 cup white wine
  • Water as needed
  • 2 cups cooked freekeh
  • 1 cup cashew milk
  • 1/2 cup vegetable stock (more if needed)
  • 1 pinch dried thyme
  • 4 trumpet mushrooms, sliced lengthwise and roasted
  • 1 small bunch living watercress (optional)

For the Freekeh:

  • 1 cup cracked freekeh
  • 2 cups water
  • pinch salt

For the Cashew Milk:

  • 1 cup cashews (soaked)
  • 2 cups water

For the Vegetable Stock:

  • 1 tablespoon olive oil
  • 1 red onion, minced
  • 1 cup mushrooms, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, sliced
  • 1 quart water

For the Trumpet Mushrooms:

  • 4 trumpet mushrooms, sliced lengthwise
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Preparation

For the Risotto:

  1. Place the olive oil in a large sauté pan or skillet.
  2. Add the sliced leek and garlic and sauté for about 2-3 minutes on low heat.
  3. Add the white wine and sauté over low heat until the wine has cooked off. Add a little water and cover and cook for 5 more minutes until the leeks are very soft.
  4. Add the cooked freekeh, cashew milk and vegetable tock and bring to a simmer.
  5. Add the dried thyme and cook until the risotto thickens and is creamy.
  6. To serve, portion the risotto into 2 bowls and garnish with roasted mushrooms and watercress, Add a little warm stock to the bowl around the risotto.

For the Freekeh:

  1. Put the water, freekeh and salt in a saucepan and cooke covered for 20-30 minutes, covered until all the water is absorbed and the freekeh is soft. You can also cook this in a pressure cooker or rice cooker in the same manner as rice.

For the Cashew Milk:

  1. Blend the cashew milk ingredients in a blender for 1-2 minutes. Refrigerate until ready to serve. No need to filter.

For the Vegetable Stock:

  1. Heat the oil in a medium saucepan.
  2. Add the red onion, mushrooms, garlic, and celery and sauté for about 2 minutes.
  3. Add the quart of water and bring to a boil.
  4. Turn down the heat to low and simmer for 20 minutes.

For the Trumpet Mushrooms:

  1. Pre-heat the oven to 350°F.
  2. Toss the trumpet mushrooms in the olive oil and place them on a lightly oiled sheet pan. Season with salt and pepper. Roast for about 10 minutes, or until tender.

Nutritional Information

Per Serving: Calories: 454 | Carbs: 35g | Fat: 30g | Protein: 12g | Sodium: 256mg | Sugar: 2g

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AUTHOR & RECIPE DETAILS


photo

Rachel Carr has been a vegan / vegetarian chef for over 10 years, working at many different restaurants in Los Angeles. She’s been blogging about vegan cuisine since 2014 with her blog Plantcraft. She gets inspired by seasonal produce and cuisines from all over the world!


 

 

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