- Active time 10 minutes
- Total time 1 hour 30 minutes
- Servings 4 portions
- Spring onion oil
- 250 g olive oil
- 1 bunch spring onions/shallots, green tops only, cut into pieces
- Mushroom freekeh
- 40 g Parmesan cheese, cut into pieces (3 cm)
- 2 garlic cloves
- 40 g salted butter
- 40 g extra virgin olive oil
- 250 g cracked freekeh
- 60 g dry white wine
- 1 tbsp Vegetable stock paste or Chicken stock powder
- 200 g fresh mushrooms, cut into slices
- 700 g water
- freshly squeezed lemon juice, to serve ground black pepper, to serve
1. Place spring onion tops (green part only) and oil into mixing bowl and blend 1 min/speed 7. Scrape down sides of mixing bowl with spatula, then heat 2 min/80°C/speed 1.
2. Set aside until cool enough to handle then strain through a nut milk bag into a bowl. Discard contents of nut milk bag. Pour oil into a sealable container or serving bowl and set aside until needed (see Tips). Clean and dry mixing bowl.
3. Place Parmesan cheese into mixing bowl and grate 10 sec/speed 10. Place in a bowl and set aside. Clean and dry mixing bowl.
4. Place reserved spring onion/shallots (white parts) and garlic into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
5. Add butter and oil and sauté 3 min/120°C/speed 1 [TM31:3 min/Varoma/speed 1].
6. Insert butterfly whisk. Add freekeh and sauté 1 min/120°C//speed 1.5, without measuring cup [TM31: 1 min/Varoma//speed 1.5, without measuring cup].
7. Add wine and sauté 2 min/100°C//speed 1.5, without measuring cup.
8. Add stock paste or powder, mushrooms and water. Then scrape bottom of bowl with spatula and cook 25 min/100°C//speed 1.5, placing simmering basket instead of measuring cup onto mixing bowl lid.
9. Place freekeh in a thermal serving bowl (ThermoServer®). Add reserved Parmesan cheese and stir to combine. Cover and set aside for a few minutes to thicken. Serve drizzled with lemon juice, reserved spring onion oil and ground black pepper.