We’ve already experienced how variant risotto can be with our last recipe for saffron risotto. Now we want to introduce another variation. We’ll switch from risotto rice to our organic Freekeh from Palestine, that you can now order in our online shop. The smoky taste of the grain will give a very special note to the dish.


Preparation Time:

35 minutes


4 Portions



250 g Conflictfood Freekeh

2-3 onions

250 g mushrooms

½ bunch of parsley

150 ml vegetable stock

50 g butter

olive oil

freshly grated parmesan

salt & freshly ground pepper



Start by boiling a litre of water in a big pot. Add a pinch of salt, a dash of olive oil and the Freekeh, then let it cook for about 25 minutes. Cut the onions into little cubes and put them into a hot pan with a little olive oil. Then add the cut mushrooms and stew it in the pan until the liquid is evaporated. Continue to add the cooked Freekeh and the smoothly chopped parsley. While stirring steadily, add the vegetable stock, until the consistency becomes creamy. Finish the dish with a little piece of butter and some freshly ground pepper. If you prefer your dish to be vegan, just leave those ingredients out. Season to taste with a little salt and pepper at the end: enjoy!

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