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Lunch / Dinner

Freekah & Mushrooms with Artichokes & Peas

There’s a lot to love about freekeh [FREE-kah] — just saying the word is fun. This “new” ancient grain is setting a course to become as popular as quinoa. Containing more protein and fiber than quinoa, this is one great grain to include in a vegetarian (or any) diet.

Put this versatile grain to good use in this super-savory dish. Freekeh’s smoky flavor complements mushrooms, and the ease of marinated artichoke hearts and frozen green peas keep this dish in the easy category. A dose of salty kasseri cheese finishes the freekeh just right, and serving it with a fresh fruit salad ends this dinner on a sweet note.

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Heat oil in a sauté pan over medium-high. Add mushrooms; cook until their liquid is released and they begin to brown, 3–4 minutes. Stir in freekeh and shallots; cook 1 minute.

Deglaze pan with wine, scraping up any brown bits, and cook until absorbed, 1 minute. Stir in broth, thyme, salt, and pepper. Cover pan, reduce heat to medium-low, and cook freekeh until tender, 20–25 minutes.

Stir in artichoke hearts, peas, chives, and lemon juice; garnish servings with cheese.


Mushrooms contain quite a bit of water, so be sure to cook them until it’s all released and evaporated.


Toasting the freekeh with the shallots before deglazing the pan ensures it will absorb the wine.

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