Freekeh with sautéed mushrooms and walnuts

This is a simple, straightforward, easy to make dish that is perfect for the cold season, being quite hearty. The mushrooms go amazingly well with the walnuts, providing lots of flavor and nutrition as well. Serve with a green salad (try Kale Tabbouleh) and olives.

Ingredients (serves 4-6)
- 1 cup freekeh, boiled according to instructions on the packaging
- 300 g mushrooms, sliced
- 1 large onion, minced
- 1/2 cup walnuts, coarsely chopped
- a handful fresh parsley, chopped
- 3 Tablespoons extra virgin olive oil
- salt and pepper, to taste

Heat the olive oil and cook the onions until translucent, add the mushrooms, sprinkle with salt and pepper and cook, stirring often, until mushrooms are tender and all the water has evaporated. Add the walnuts and toss with the mushrooms until some mushrooms and walnuts are slightly golden, then add the parsley and remove from heat. Place the freekeh into individual plates, fluff with fork and top with the mushroom mixture. Enjoy!

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