Freekeh with mushrooms and asparagus

Name: Freekeh with mushrooms and asparagus
Yield: 4
Ingredients: 1 cup Freekeh (Main); 2 Tbsp Olive oil; 2 Shallots, finely sliced; 1 clove Garlic, finely chopped; 250 g Button mushrooms, wiped and halved (if large) (Main); 1 cup Sweetcorn kernels, frozen is fine; ¼ cup Vegetable stock, or mushroom stock; ¼ cup Vegetable stock, or mushroom stock; 1 tsp Sesame oil, preferably toasted sesame oil; 16 Asparagus spears, thin, steamed; 1 Tbsp Toasted sesame seeds; 1 small bunch Chervil

for 4 people

Tam West

Kathy Paterson

Food writer and stylist.

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Freekeh is wheat that has been harvested when still young and green, then roasted. Cooked freekeh has a slightly smoky flavour as a result of the roasting process. Its chewy texture makes it great in a dish of tabbouleh.

Ingredients

1 cup	Freekeh (Main)
2 Tbsp	Olive oil
2	Shallots, finely sliced
1 clove	Garlic, finely chopped
250 g	Button mushrooms, wiped and halved (if large) (Main)
1 cup	Sweetcorn kernels, frozen is fine
¼ cup	Vegetable stock, or mushroom stock
¼ cup	Vegetable stock, or mushroom stock
1 tsp	Sesame oil, preferably toasted sesame oil
16	Asparagus spears, thin, steamed
1 Tbsp	Toasted sesame seeds
1 small bunch	Chervil

Directions

Place the freekeh in a heavy-based saucepan and cover with water. Place over medium-high heat and bring to the boil. Cover, reduce heat to low and simmer for 20 minutes. Drain.
Place the oil in a large frying pan over medium heat. When hot, fry the shallot and garlic for about 1 minute. Add the mushrooms and cook until they just begin to colour. Add the sweetcorn kernels.
Pour in the stock, cover and bring to a simmer. Simmer for 1-2 minutes until the sweetcorn is hot. Season with salt and freshly ground black pepper.
Add the freekeh and sesame oil, stirring to combine. Place in a serving dish, top with the steamed asparagus and sprinkle with the sesame seeds. Finish with sprigs of chervil.