- 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
Spring onion oil
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.
Tips & Tricks
- Spring onion oil will keep in a sealable container in the fridge for up to 2 weeks. Remove from the fridge 1 hour before needed and stir before serving.
- To make your own Vegetable stock paste in your Thermomix, search Cookidoo® for the recipe. For the Chicken stock powder, see page xx.
- For a richer mushroom flavour, replace fresh mushrooms with 100 g soaked and drained dried mushrooms of choice. Instead of discarding the soaking liquid, use it to replace some of the water required in the recipe.
nut milk bag, sealable container, thermal serving bowl (ThermoServer®)