Savory > Grains

Savory Frumenty with Mushrooms and Onions Recipe

Ingredients with Measurements:
- 1 cup of frumenty (or cracked wheat)
- 2 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 8 ounces of mushrooms, sliced
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 1/4 cup of grated Parmesan cheese

Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife

Step-by-step instructions:

1. Rinse the frumenty in cold water and drain it.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
4. Add the sliced mushrooms and dried thyme to the pot and sauté until the mushrooms are tender.
5. Add the frumenty to the pot and stir to combine with the onion and mushroom mixture.
6. Pour the vegetable broth into the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
8. Simmer the frumenty for 20-25 minutes, or until the liquid is absorbed and the frumenty is tender.
9. Season the frumenty with salt and pepper to taste.
10. Serve the frumenty hot, topped with grated Parmesan cheese.


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings

Nutritional information:
Calories per serving: 210
Fat per serving: 6g
Carbohydrates per serving: 32g
Protein per serving: 9g

Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Fresh thyme can be used instead of dried thyme.
- Any type of cheese can be used instead of Parmesan cheese.

Variations:
- Add cooked chicken or tofu to the frumenty for added protein.
- Use different types of mushrooms, such as shiitake or oyster mushrooms.
- Add chopped fresh herbs, such as parsley or basil, for added flavor.

Tips and tricks:
- Rinse the frumenty thoroughly before cooking to remove any excess starch.
- Use a wooden spoon to stir the frumenty to prevent it from sticking to the pot.
- Add more broth if the frumenty is not cooked to your desired tenderness.

Storage instructions:
Store leftover frumenty in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the frumenty in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the frumenty in individual bowls, topped with grated Parmesan cheese and fresh herbs.

Garnishes:
Fresh herbs, such as parsley or basil, grated Parmesan cheese

Pairings:
- Serve the frumenty with a side salad or roasted vegetables.
- Pair with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc.

Suggested side dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- Side salad with mixed greens and a vinaigrette dressing

Troubleshooting advice:
- If the frumenty is too dry, add more broth or water to the pot.
- If the frumenty is too wet, remove the lid and continue to simmer until the liquid is absorbed.

Food safety advice:
- Make sure to cook the frumenty to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover frumenty in the refrigerator within 2 hours of cooking.

Food history:
Frumenty is a dish that dates back to medieval times and was commonly made with cracked wheat or barley. It was often served as a porridge-like dish with various meats and vegetables.

Flavor profiles:
The frumenty has a nutty and slightly chewy texture, while the mushrooms and onions add a savory and earthy flavor. The Parmesan cheese adds a salty and tangy flavor to the dish.

Serving suggestions:
Serve the frumenty as a main dish or as a side dish with your favorite protein. It is a hearty and filling dish that is perfect for a cozy night in.

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Taste: Savory, Umami, Earthy, Mushroomy, Oniony