Some other kind of grain would be nice to be the base of a dish like that. I checked all the different grains that are in jars, tupperware or metal tins. To find the right one is like a game of Memory cards, you play as a kid.
When I buy grains here, they are either in paper bags or flimsy plastic ones. Some come in cardboard boxes. You take a bit out, then rest spills everywhere. To avoid loosing most of them, I grab some kind of container. A month later the fun starts!
The grains you will find in this household are 12 to 15 different kinds of rice, oats, barley, quinoa, couscous, boulgour, fregola, freekeh, semolina douro, semolina, polenta and buckwheat.
Checking out the grains left me with a cardboard box of Freekeh. Produced in the Be´kaa Valley in Lebanon. This is so delicious. The wheat is harvested when it is still green, dried and roasted. The nutty flavour comes through.
I made it 125 g freekeh with 250 ml chicken stock. Cooking time is a bit longer then risotto. It needs about 25-30 min.
recipe for 2- 3:
125 g freekeh
250 ml chicken stock
1 spring onion
1 clove of garlic
1 tbsp olive oil
pepper
250 g green asparagus
3 tbsp cream cheese
2 tbsp butter
salt and pepper
Chop spring onion and garlic and start it in a pot with oil. After 3 min, add the washed freekeh and coat it well with the onions. Add the stock, bring to a boil, reduce the heat to low and cook around 25 min.
Clean the asparagus and chop off the tips. Cut the stalks in 1 cm pieces, toss them in butter in a small pan and season them. Cook until tender, but still a good bite. Take them out of the pan.
In the same pan in more butter cook the tips and season them.
When the freekeh is done, stir in the stalks and the cream cheese. Set on plates and garnish with the asparagus tips.
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