So I decide to pre-soak my freekeh last night, why I can't be too sure, it was a momentary bit of craziness... it is now chewy, so my question is how do I further the cooking process... my gut says simmer with a bit of stock/aromatics till texture is what I want then carry-on with my chosen dish- a warm freekeh/arugula salad to serve w Lamb Chops ( aleppo pepper/garlic). Also I thought to maybe try to brown some bits in olive oil?? Thoughts?
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
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