1824. Freekeh Casserole

Freekeh is an ancient Mesopotamian grain that has made it to our modern-day superfood lists. It is simply a wheat grain, but the following makes all the difference: it is harvested while still green, and it is smoked. This gratin combines freekeh with chicken, mushroom, and a cheesy béchamel for the ultimate comfort dish.

Ingredients:

For the freekeh:

1 Tbsp ghee

1 large onion, chopped

2 cups freekeh, rinsed

2 bay leaves

1 tsp turmeric

1/2 tsp cinnamon

salt and pepper

water

For the chicken:

1 large onion, chopped

500g chicken breasts, medium cubes

400g mushroom, sliced

1 Tbsp grated garlic

salt and pepper

For the bechamel:

100g butter

2 Tbsp flour

4 cups milk

salt and pepper

300g grated mozzarella cheese

Method:

To make the freekeh: saute the onion in ghee until softened; add the freekeh, bay leaves, cinnamon, turmeric, salt, and pepper and saute for a minute until fragrant. Add enough water to just cover the surface (about 4 cups), and bring to a boil. Once boiling, cover with the pot lid and reduce heat to the lowest setting. Leave undisturbed for about 25 minutes until all the water has been absorbed and the grains are cooked through.

Meanwhile, make the chicken saute. In a bit more ghee, saute the onion, chicken, and mushroom over high heat until the onion and mushroom have wilted and the chicken starts to sear. Add in the grated garlic, salt, and pepper, and saute for a minute or two more. Cover and set aside off-heat.

Make the bechamel: toss the butter and flour together in a medium pot over medium heat until bubbly. Gradually add in the warm milk, whisking to prevent lumps all the while, Keep stirring or whisking until the sauce has thickened. Stir in half of the grated cheese and the seasonings, salt and pepper.

To finalize the dish, add the chicken mushroom mixture to the cooked freekeh and stir though. Pour over the lot the cheesy bechamel and stir until combined. Pout the whole mixture in an oven dish and finish off with a sprinkling of the remaining cheese.

Bake in a preheated oven for 35-40  minutes until bubbling and the cheese has formed a golden crust.

Let rest 10 minutes out of the oven before serving.

صحة و عافية