Fregola Risotto-Style with Chard and Feta Cheese Served with Spring Greens in Dill Vinaigrette
	Serves 4 Prep time: 15 minutes Total time: 45 minutes

Adapted from The Flexitarian Table by Peter Berley.  For a chance to learn more about Peter’s food, check out this Workshop

Shopping List

• 1 bunch dill
• 1 bunch thyme
• 3 carrots
• 1 bunch celery
• 1 lemon
• 8 oz. mushrooms, such as cremini or button
• 1 medium yellow onion
• 4 oz. spring salad greens
• 1 bunch swiss chard
• 1 lb. Fregola, or Israeli couscous
• 7 oz. Feta cheese

Pantry Items

• Black pepper
• Extra-virgin olive oil
• Garlic
• Honey
• Sea salt
• Unsalted butter
• Vegetable stock, preferably organic

Tools

• Chef’s knife
• Large saucepan
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Salad spinner
• Vegetable Peeler
• Whisk
• Wooden spoons

Suggestions

• Wine:  Try an Italian white, like Falanghina
• Dessert:  Sliced kiwi with Blackberry Cabernet Sorbet
• You can also make this with arborio rice if you prefer.

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and put it in the refrigerator
• Prep
  • Peel and finely chop 3 carrots.
  • Rinse and pat dry 3 stalks of celery, finely chop.
  • Peel and finely chop the onion.
  • Peel and finely chop 2 cloves of garlic.
  • Rinse and spin dry the swiss chard.  Trim the leaves from the stems. Thinly slice the stems and set aside.  Shred the leaves (you should have about 8 cups) and set aside separately.
  • Clean the mushrooms.  Remove the stems and save for something else.  Thinly slice the caps.
  • Rinse and spin dry the salad greens.
  • Rinse and pat dry the dill.  Pluck 1/2 cup leaves.
  • Strip 1/4 cup leaves from the thyme.
  • Peel and finely chop the shallot.
  • Crumble 1 1/3 cups of Feta.
  • Measure out 1 cup of Fregola.
  • Measure out one quart of vegetable stock.
  • Finely chop the thyme and the dill.
  • Set the table.  This will be quick!
• Start Cooking
  • Place the large saucepan over medium heat.  Add 2 tbsps. olive oil and 2 tbsps. butter.
  • Add celery, carrots, onion, chard stems and cook stirring often for 3 minutes.
  • Add sliced mushrooms, garlic and 2 tsps. thyme.  Raise the heat a little and cook until the mushrooms start to release their liquid, about 7-8 minutes.
  • Add the Fregola and cook until it smells toasty, about 1-2 minutes
  • Pour the vegetable stock over and bring to a boil.  Cover and reduce the heat to a simmer.  Cook until al dente, about 15 minutes.
  • Time to make the vinaigrette.  In a medium bowl, squeeze the lemon through your fingers, and whisk in 1/2 tsp. honey, 1 tbsp. dill, 1 tsp. shallot and salt and pepper to taste.  Keep whisking and drizzle in  1/4 cup olive oil.  Set aside
  • Check the Fregola.  If it is al dente, stir in the chard leaves and simmer, uncovered until tender, about 3 minutes.
  • Stir in the feta and heat through.  Remove from heat, taste and adjust the seasoning.
  • Add the spring greens to the vinaigrette and toss, toss, toss.
  • Take everything to the table.  Don’t forget olive oil for drizzling and the wine!

Wow Peter, this was easy, let’s eat!

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