Izla recipes

Freekeh risotto

Freekeh is an ancient Middle Eastern grain that has become a hot new superfood. This healthy specialty, passed down from generation to generation, is flame-roasted green wheat that is sun-dried and then crushed. Since wheat is harvested green, it naturally contains more nutrients, especially fiber and protein.

Preparation time:

90 minutes
Freekeh risotto

Preparation:

1. cook the chicken in a pot on the stove for 45 minutes. It is best to add onions, cardamom and cinnamon sticks. After cooking, reserve the chicken stock.
2. wash the freekeh and soak in warm water for 15 minutes.
Put the olive oil in a saucepan and heat. Add the chopped onions and fry until translucent. Then add the mushroom pieces and stir the mix until lightly browned.
4. add the soaked freekeh to the onion and mushroom mix and stir for 5 minutes. Then add 2 cups of chicken broth and bring to a boil. Simmer the mixture until the freekeh is cooked but the chicken stock is not completely absorbed. Add the amount of salt to taste.
Cut the cooked chicken into pieces and add half of it to the freekeh. Set aside the other half for decoration.
Add the cooking cream and Parmesan cheese (to taste) to the freekeh and leave on the heat for 5-10 minutes. Be careful not to let the freekeh get too dry and the cheese melt.
7. place the freekeh risotto on a serving plate and decorate with chicken pieces. You can also sprinkle chopped parsley and spices.

Notice:

You can control the dryness of the freekeh by adjusting the amount of chicken stock and the cooking time.

Ingredients:

  • 1 kg raw chicken (breast or leg)
  • 1 cup freekeh
  • 2 cups chicken broth
  • 400 g fresh mushrooms
  • 1 small cup olive oil
  • 1 can cooking cream
  • 300 g Parmesan cheese (or to taste)
  • 2 chopped onions
  • mixed spices
  • Salt

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