1 8oz. pkg. Organic Rosemary Sage Cracked Freekeh 

6 cups, 1 inch cubes of Rye & White country style bread (3 cups each)         

8 ½ cups of chicken, turkey or veggie broth 

Salt & pepper

1 cup of Wild rice

4 Tbsp. unsalted butter or vegan buttery spread

1 large onion, finely diced

3 ribs of celery, sliced. 

4 cups assorted mushrooms of your choice

2 Tbsp. chopped, fresh Sage

2 Tbsp. chopped, fresh Thyme

2 Tbsp. chopped, fresh Parsley



1. Cook Freekeh as directed on package. When done, stir & set aside for later.

While Freekeh is cooking…

2. Preheat oven to 350°F. Spread bread cubes in a single layer on a large baking sheet. Bake until dry & golden, 15-20 minutes. Set aside for later.

3. In a medium pot, over high heat, bring 4 cups of broth to a rolling boil then add wild rice. Stir well, cover, reduce heat & let simmer for 60 minutes. Stir rice, remove from heat and set aside for later 

4. In a skillet, melt butter over medium heat. Cook onion & celery, stirring often until tender, about 8 minutes. Raise heat to medium-high, add mushrooms & cook, stirring often until liquid evaporates, about 6 minutes. Stir in herbs, salt & pepper. 

5. In Crock Pot; add cooked Freekeh, wild rice, mushroom & herb mixture, croutons & remaining 2 cups of broth. Stir well, cover & cook on - low setting for 1 ½ to 2 hours.  Stir & serve.  Keep warm in crock pot.