Toasted Freekeh with Chestnuts and Chanterelles - Robert Sinskey Vineyards & Wilding Farm

Ingredients

• Extra virgin olive oil
• 1 cup peeled chestnuts, broken into chunks
• 250g Freekeh
• 2½ cups water
• 3 ounces pancetta, diced, optional
• 1 pound chanterelles, washed, cleaned and cut into bite-sized pieces
• Kosher salt
• Freshly ground black pepper
• 1 large shallot, minced
• 1 teaspoon chopped fresh thyme
• 2 tablespoons finely chopped parsley
• 1 whole lemon, cut in half and seeds removed