Emmer & Wild Mushroom Pilaf

Method

1. Wash the emmer then soak in water for 30 minutes.
2. Place in a medium pan of salted water, bring to the boil, then simmer for 40 minutes, drain and leave to steam dry.
3. Meanwhile, in a large heavy bottomed saucepan, melt 20g of butter over a medium-high heat.
4. When just starting to bubble, add the torn mushrooms to the pan along with a pinch of salt, stirring occasionally until golden brown.
5. Once the mushrooms have browned, remove from the pan and set aside.
6. Add another 20g of butter to the pan; when bubbling add the onions and sauté for 10-15 minutes until lightly golden.
7. Add the garlic, sage, thyme, rosemary, nutmeg, porcini mushrooms and reserved browned mushrooms to the pan and stir everything together.
8. Add the emmer to the pan and stir until everything is well incorporated, followed by the vegetable stock and porcini soaking liquid.
9. Add the remaining butter in small pieces, turn heat to low, cover with a lid and simmer for 40-45 minutes.
10. Serve with fresh chopped parsley scattered on top.