Toasted Freekeh with Chestnuts and Chanterelles - Robert Sinskey Vineyards & Wilding Farm
Toasted Freekeh with chestnuts and chanterelles, an easy vegetarian recipe that highlights seasonal flavors. Serves 4-6.
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Cooking tools:
- Saucepan
- Saute pan
- Slotted spoon
- Paper towel
- Serving bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Stove
- Refrigerator
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
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