is a wheat that has been harvested when it's still young and green, and then gets roasted. The flavour is similar to bulgur wheat, and the texture is similar to barley.
Bring the stock to the boil. Cut the broccoli into bite size florets and roughly chop the stalks.
Place the florets in the boiling stock for 2-3 minutes. Season to taste and set aside. Keep the stock simmering and ready for the risotto.
In a large frying pan, heat the oil and butter and saute the onion, garlic and broccoli stalks until fragrant and the onion begins to soften.
Add the freekeh and stir around for a few seconds. Add a soup ladle of hot stock at a time. Cook over moderate heat and allow stock to absorb before adding more stock. Continue adding stock until freekeh is cooked al dente. This will take about 15 minutes.
Meanwhile, combine the creme fraiche, lemon zest and herbs. Add to the risotto and stir until well combined and creamy. Heat through for a few seconds. Season to taste.
Serve immediately with lots of crisp broccoli florets and crumbled goat’s cheese.
Drizzle with olive oil and a sprinkle of lemon zest.
Reprinted with permission by Bits of Carey
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