With 6 grams of protein and 4 grams of fiber per serving, this super food is a delicious alternative to rice or quinoa. Watch Top Chef Alumni Lindsay Autry as she shares her delicious twist on a traditional recipe using freekeh.
1 C Rosemary Sage Organic Freekeh
2 ½ C Water or Low-Sodium Vegetable Broth
1 Tbsp Extra Virgin Olive Oil
8 Oz. Button Mushrooms (or Any Fresh Mushroom Variety), Quartered
½ Tsp Kosher Salt
¼ Tsp Ground Black Pepper
1 Tbsp Fresh Garlic, Minced
½ C Celery, Finely Diced
1/3 C Scallions, Sliced Thin
2 Eggs, Lightly Beaten (Optional)
1. Pre-heat oven to 350F.
2. Combine Freekeh and water or broth in a small pot. Bring to a boil, cover, and reduce to a simmer for 15 minutes. Remove the lid and let cool.
3. In a medium-sized sauté pan over medium heat, sauté the mushrooms for 3 minutes, seasoning with the ½ teaspoon of salt and freshly ground black pepper.
4. Add garlic to the mushrooms and continue to cook for 2 minutes over medium heat. Add the celery and occasionally stir the mixture for an additional 5 minutes until soft and translucent. Remove from the heat and cool.
5. In a medium-sized mixing bowl, combine the cooked Freekeh, mushroom mixture, and sliced scallions. As an option, you can add 2 beaten eggs to give the stuffing a more traditional texture.
6. Transfer the mixture to an ovenproof casserole dish and bake for 20 minutes. Cool and serve.
If using this stuffing to stuff a protein such as a pork loin, turkey, or whole chicken, prepare in the same manner as the recipe, but check that the stuffing temperature is at 165°F before removing from the oven to ensure food safety practices.
This recipe without the use of eggs is vegan-friendly .