Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Maria Everly
Recipe by Cooking Light September 2007

Gallery

Credit: Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

178 calories; calories from fat 23%; fat 4.5g; saturated fat 1.2g; mono fat 2.1g; poly fat 0.3g; protein 7.6g; carbohydrates 29.6g; fiber 1.8g; cholesterol 4mg; iron 2.2mg; sodium 309mg; calcium 84mg.
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