Greenwheat Freekeh was established in 1996 as Australia’s first producer of freekeh. Our award-winning freekeh is produced in South Australia.
Freekeh is 100% natural grains processed from wheat, which is harvested while the grains are still soft, young and green.
The grains are parched roasted and dried and result in a product that is high in fibre and protein and also rich in prebiotic properties.
Considered one of nature’s superfoods, freekeh is a healthier alternative to rice and can be used in soups, salads and risottos.
Benefits of Greenwheat Freekeh
- Australian made and owned
- Low GI
- 100% natural grain
- Source of iron
- Good source of dietary fibre
Edlyn’s Development Chef Arron Duffy created a healthy and delicious risotto recipe using Greenwheat freekeh.
Featuring a variety of mushrooms and asparagus bites, this healthy and nutritious alternative to a traditional risotto is packed full of delicious flavours
For an even quicker alternative, use our pre-cooked Wholegrain Greenwheat freekeh for a healthy meal prepared in half the time.
Finish it off with shaved Parmigiano-Reggiano or a full-bodied parmesan cheese.
Ingredients:
- 1Kg Bone Roasters chicken stock
- 250g wholegrain Greenwheat freekeh
- 100g butter
- 100ml olive oil
- 85g asparagus, peeled and finely sliced
- 1 leek (white, trimmed, cleaned and finely spliced)
- 50g oyster mushrooms, chopped
- 50g button mushrooms, chopped
- 50g swiss brown mushroom, chopped
- 50g shitake mushrooms, chopped
- 50g shimeji mushrooms, chopped
- 50g enoki mushrooms, chopped
- 20g parsley, finely chopped
- 35g garlic cloves, chopped
- 100g onion, peeled and chopped
- Salt and pepper to season
- Cream to adjust consistency
- 75g parmesan
Method:
- Heat 50g of the butter and the oil and sauté the leek. Add chopped mushroom over low heat and cook for5-10 minutes. Stir in parsley and garlic and set aside.
- Bring chicken stock to the boil and keep on low simmer.
- Add remaining 50g of butter and oil and sauté the onion until soft but not coloured. Add the pre-cooked freekeh and stir well to coat the grains in oil.
- When the freekeh starts to sink to the bottom, pour in the boiling chicken stock (a ladle at a time until stock is used up). Stir consistently adding more stock when the liquid has been absorbed.
- Add the mushroom mix and sliced asparagus into the freekeh risotto and continue to cook for a few minutes allow it to heat through.
- Slowly add in cream to make the risotto creamy. Add salt and pepper to season.
- Serve risotto plain or with shaved parmesan cheese and fresh basil.
To review the full range, visit https://edlyn.com.au/product-category/greenwheat-freekeh/
