Farro with Wild Mushrooms

Farro with Wild Mushrooms Recipe
Randy Mayor
Farro is a type of wheat. It's popular in Italy, especially cooked in a pilaf that highlights its firm, chewy texture.

Yield:

6 servings (serving size: 3/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

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.

Note:

Maria Everly,

September 2007
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