Categories: Pasta

Ingredients

• 1 tbsp. olive oil
• 8 oz. button mushrooms, trimmed and sliced
• 1 cup dry freekeh
• 1/4 cup minced shallots
• 1/4 cup dry white wine
• 2 1/2 cups vegetable broth
• 1/2 tsp dried thyme
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup quartered marinated artichoke hearts
• 1/2 cup frozen green peas, thawed
• 2 tbsp. chopped fresh chives
• 1 tbsp. fresh lemon juice
• 1/4 cup diced kasseri cheese

Directions

1. Heat oil in a saute pan over medium-high. Add mushrooms; cook until their liquid is released and they begin to brown, 3-4 minutes. Stir in freekeh and shallots; cook 1 minute.

2. Deglaze pan with wine, scraping up any brown bits, and cook until absorbed, 1 minute. Stir in broth, thyme, salt and pepper. Cover pan, reduce heat to medium-low, and cook freekeh until tender, 20-25 minutes.

3. Stir in artichoke hearts, peas, chives, and lemon juice; garnish servings with cheese.

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