Farro with Mushrooms Recipe

Looking for an easy Farro With Mushrooms recipe? Learn how to make Farro With Mushrooms using healthy ingredients.


Submitted by sailingchef

Makes 6 servings



Farro is chewier than Italian rice and doesn?t release starch when it?s cooked, so there?s no need to stir it the way you?d stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn?t require tending. From NYT Recipes for Health.

Recipe Ingredients for Farro With Mushrooms

1/2 ounce dried porcini mushrooms
1 quart reduced salt chicken stock
1 1/2 cups farro
2 tablespoons extra virgin olive oil
1/2 cup onion, finely chopped
1 pound cremini mushrooms,trimmed and sliced (can also use a mixture of wild mushrooms)
1/4 tsp salt (to taste)
2 cloves garlic, minced
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
1 Freshly ground pepper to taste

Recipe Directions for Farro With Mushrooms

  1. Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.

  2. Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.

  3. Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.

  4. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.

Categories

Pasta, Side Dish, American

Nutrition Facts
Serving Size 305.6g
Amount Per Serving
Calories
235
Calories from Fat
148
% Daily Value*
Total Fat
16.5g
25%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
17mg
6%
Sodium
197mg
8%
Potassium
620mg
18%
Total Carbohydrates
28.8g
10%
Dietary Fiber
3.7g
15%
Sugars
1.9g
Protein
10.5g
Vitamin A 0% Vitamin C 2%
Calcium 4% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in saturated fat
  • Low in sugar
  • High in phosphorus
  • High in riboflavin
  • High in selenium
  •   Bad points
  • Contains alcohol
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