Freekeh and Rye Health Stew

Cook Time 45 minutes

Servings 4

Ingredients

50ml extra virgin olive oil

1 brown onion, diced

4 garlic cloves, diced

1 carrot, diced

¼ fennel, diced

1 stick celery, diced

¾ cup whole freekeh

¼ cup rye

3L vegetable stock 

2 bay leaves

2 sprigs thyme

2 sprigs oregano

1 tbsp fennel seeds

Salt and pepper

For the green sauce

½ bunch kale

1 bunch parsley (reserve ¼ of the parsley for garnish)

1 bunch dill

1 bunch spring onion greens

4 long green chillies seeds removed

1 lemon, zest and juice

1 - 2 ladles of stock

Method

Place the oil and onion, garlic, carrot, celery and fennel into a heavy-based pot and cook slowly on low medium heat for about 10 minutes or until soft and sweet. Seasoning along the way.

Pour in the stock and the spices and herbs. Along with the grains and salt and pepper and place the lid on. Cook for 30 minutes or until the grains have softened and doubled in size.

In the meantime, place the green sauce ingredients along with 1 - 2 ladles of stock into a blender and blend until smooth.

When the grains have softened, pour in the green sauce and stir. Cook for another 5 minutes to cook out the rawness, taste for seasoning. Add the lemon juice and then serve with chopped up parsley mixed with the lemon zest.