Creamy Chicken Mushroom Freekeh Risotto

What is Freekeh?? Freekeh is a whole grain derived from wheat and is very popular in the Levant region. Growers harvest durum wheat before it’s ripened then burn the stalks to remove the chaff over open fire until it’s charred. Freekek comes from the work Farak which means rub, the vigorous rubbing will release the newly toasted green kernels (Freekeh) it can be cooked like rice or in a soup form. Very delicious and nutritious, I hope you get to try it.
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Ingredients:
2 cups freekeh
1 tbs. Olive oil + 1 tbs. Salted butter
1 small onion (chopped)
4 cups chicken broth
16 ounce (450 grams) chicken breast cubed
7 ounces (200 grams) mushroom sliced
2 tbs. Olive oil (divided)
3 sprigs fresh thyme
1 cup heavy cream
6 ounce Mozzarella cheese (shredded)
Salt and black pepper to taste
-start by looking through the Freekeh to pick out any stones or straw. Wash with cold water twice then strain
-in a 5 quart pot heat the olive oil add the chopped onion and sauté with 1 tsp. Salt until tender, add the washed Freekeh + 1 tbs. Butter and freshly cracked black pepper. Toast for about 1 minutes until the butter has melted, add the broth bring to a boil then cover and cook on low until all the broth is absorbed (like cooking rice)
-in the mean time cook the mushrooms in 1 tbs. Olive oil until they get a golden color. Set aside in a plate
-in the same pan add another 1 tbs. Olive oil once heated add the chicken, salt, black pepper and thyme springs cook while stirring until no longer pink. Combine the mushrooms with the chicken and cook for 30 more seconds
-once the Freekeh is done cooking fluff before adding to a 9x13 baking dish, stir in the chicken mushroom mixture then add the heavy cream gradually over the whole surface. Push down the cream with a spoon to insure even saturation
-top with mozzarella cheese and bake in a 400 F. degrees oven until bubbly and golden
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