Ingredients
- 1 bunch spring onions/shallots
- 250 g olive oil
- 40 g Parmesan cheese
- 2 garlic cloves
- 40 g salted butter
- 40 g extra virgin olive oil
- 250 g cracked freekeh
- 60 g dry white wine
- 1 tbsp Vegetable stock paste
- 200 g fresh mushrooms
- 700 g water
- freshly squeezed lemon juice
- ground black pepper
- spring onion/shallot
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