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Farro with Wild Mushrooms

Randy Mayor
Yield 6 servings (serving size: 3/4 cup)
Farro is a type of wheat. It's popular in Italy, especially cooked in a pilaf that highlights its firm, chewy texture.

Ingredients

  • 2 cups hot water
  • 3/4 cup dried porcini mushrooms (about 3/4 ounce)
  • 1 tablespoon olive oil
  • 2 cups sliced cremini mushrooms
  • 2 cups chopped onion
  • 3 garlic cloves, minced
  • 1 cup farro
  • 1/2 cup dry red wine
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14-ounce) can fat-free, less-sodium beef broth
  • 6 tablespoons grated Parmigiano-Reggiano cheese

Nutrition Information

  • calories 178
  • caloriesfromfat 23 %
  • fat 4.5 g
  • satfat 1.2 g
  • monofat 2.1 g
  • polyfat 0.3 g
  • protein 7.6 g
  • carbohydrate 29.6 g
  • fiber 1.8 g
  • cholesterol 4 mg
  • iron 2.2 mg
  • sodium 309 mg
  • calcium 84 mg

How to Make It

  1. Place 2 cups hot water and porcini mushrooms in a small bowl; cover and let stand 20 minutes or until tender. Drain mushrooms through a fine sieve over a bowl, reserving liquid. Coarsely chop mushrooms.

  2. Heat oil in a large saucepan over medium-high heat. Add porcini mushrooms, cremini mushrooms, onion, and garlic to pan; sauté 6 minutes. Stir in farro; cook 1 minute, stirring occasionally. Add wine; cook 1 minute or until most of liquid evaporates. Add reserved mushroom liquid, thyme, salt, pepper, and broth; bring to a boil. Reduce heat, and simmer 45 minutes or until most of liquid evaporates, stirring occasionally. Remove from heat; stir in cheese.