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Randy Mayor Photo by: Randy Mayor

Farro with Wild Mushrooms

Farro is a type of wheat. It's popular in Italy, especially cooked in a pilaf that highlights its firm, chewy texture.

Cooking Light SEPTEMBER 2007

  • Yield: 6 servings (serving size: 3/4 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 23%
  • Fat: 4.5g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 7.6g
  • Carbohydrate: 29.6g
  • Fiber: 1.8g
  • Cholesterol: 4mg
  • Iron: 2.2mg
  • Sodium: 309mg
  • Calcium: 84mg
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Farro with Wild Mushrooms recipe

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