Combine the seafood/vegetable stock and rosemary sprigs in a large saucepan and bring to a simmer over medium-low heat.

Heat butter and 2 tablespoons of olive oil in a large skillet over medium heat.

Add the shallot and garlic, and sweat until translucent, about 3 minutes.

Add the Freekeh to the pan, and stir to coat with oil & butter. Cook for 1-2 minutes.

Stir in the wine, and cook until it's reduced by 3/4.

Add 1 cup of stock to the pan; simmer over medium-low heat, stirring frequently until liquid has been absorbed.

Repeat with the remaining 5 cups of stock, and discard the rosemary sprigs. Stir continuously. If the Freekeh still feels a little tough, you may want to add an additional cup of stock. This process can take 30-45 minutes.

When the second to last last cup of stock is added, add the raw shrimp and scallops and stir to cook.

With the last cup of stock, add in the clams. Cover, and allow to cook 3-5 minutes, removing cover to stir occasionally, preventing Freekeh from sticking to pan. Clams will pop open when they are done. Discard any clams that do not open. Remove clams from pan and temporarily place in separate bowl.

While the Freekeh cooks, saute the mushrooms. Heat the remaining olive oil in a large pan over medium heat and stir in the mushrooms. Cook, stirring occasionally, until the mushrooms are lightly browned, about 8-10 minutes.

After the last addition of stock has been absorbed, remove the pan from the heat, add the sauteed mushrooms, parmesan cheese and chopped rosemary to the Freekeh, and stir to combine. Add the clams back into the mixture and serve.

Garnish with grated parmesan cheese and chopped rosemary.

Serve immediately.