7dlvegetable- or chickenstockobviously if you want to keep it vegetarian, use only vegetable stock
1large courgettein cubes of 2 cm
2tbps pineseedsroasted
2tbps flatleaf parsley
Instructions
Wash the frekeh well, the water needs to run clear. Put into a large bowl and add cold water and leave to soak for 30 minutes. Drain afterwards. Check if there are no stones in the grains. I've been told that can happen!
Heat the oliveoil in a large pan or wok and braise the fennel and onion for about 10 minutes until done. Add the butter, garlic, frekeh, cinnamon and bay leaves and put the fire higher
Add the wine and the lemonzest. Let the wine evaporate, add the boiling hot stock with some salt and pepper and leave everything to simmer for 25 minutes. Stir regularly. Add the courgette and leave to simmer for another 15-20 minutes until most of the liquids are gone. Stir through the lemonjuice, the pinenuts and the parsley and serve