Categories: Pasta
Ingredients
- 1 tbsp. olive oil
- 8 oz. button mushrooms, trimmed and sliced
- 1 cup dry freekeh
- 1/4 cup minced shallots
- 1/4 cup dry white wine
- 2 1/2 cups vegetable broth
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup quartered marinated artichoke hearts
- 1/2 cup frozen green peas, thawed
- 2 tbsp. chopped fresh chives
- 1 tbsp. fresh lemon juice
- 1/4 cup diced kasseri cheese
Directions
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Heat oil in a saute 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.
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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.
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Stir in artichoke hearts, peas, chives, and lemon juice; garnish servings with cheese.