1 bunch sele2 (swiss chards) leaves chopped, washed and dranied
500 grams freekeh, well cleaned
250 grams cherry tomato
200 grams fresh mushrooms
4-5 cups broth of your choice
Salt, black pepper, allspice, olive oil
2 onions, finely chopped
Soak the freekeh in water for at least 1 hour
Start by roasting the tomato in the oven with some salt, olive oil and black pepper until they are tender. Set aside
Sauté the swiss chards in some olive oil, salt and black pepper until they are tender. DO NOT OVER COOK. Drain from the water released from cooking. Set aside.
Cut the mushrooms in quarters. Boil them in 1/2 cup of broth until the water evaporates. Add some olive oil and brown them well. Set aside
Drain the freekeh from water.
Cook onions in some olive oil until translucent.
Add freekeh, black pepper and allspice.
Cover freekeh with water (you can use 1 cup broth/water for every cup of freekeh).
Let the broth boil then simmer on low heat. Just before the freekeh cooks completely and the water is no longer there, add the swiss chards and mix well
continue cooking for around 5 minutes.
Serve topped with browned mushrooms with roasted tomatoes aside!