Farro with Mushrooms, Thyme, and Balsamic Vinegar Recipe

Looking for an easy Farro with Mushrooms, Thyme, and Balsamic Vinegar recipe? Learn how to make Farro with Mushrooms, Thyme, and Balsamic Vinegar using healthy ingredients.


Submitted by anad1027

Makes 5 servings



http://www.kalynskitchen.com/2008/05/recipe-for-farro-with-mushrooms-thyme.html

Recipe Ingredients for Farro with Mushrooms, Thyme, and Balsamic Vinegar

3 T olive oil
3 cloves Garlic , halved
1/2 cup diced shallots
24 oz. sliced baby bella mushrooms, stems cut in half lengthwise and caps sliced in 1/2 inch slices
1 pinch salt
1/4 cup Vinegar Balsamic
1 tsp. dried thyme
6 serving Farro
2 3/4 cups water
1 pinch salt

Recipe Directions for Farro with Mushrooms, Thyme, and Balsamic Vinegar

  1. Have the water heating in a teakettle or pan so it will be boiling when you're ready to add it to the farro. Use a heavy pan with a tight-fitting lid. (I used my blue enamel-covered cast iron dutch oven.) Add the farro to dry pan and toast over medium-high heat until it starts to look and smell toasted, about 3 minutes. Turn off heat, and then carefully pour in the boiling water (it will boil up and sputter, so be careful.) Add the salt, then turn heat back on to a low simmer, cover pan, and let cook until the farro is tender, but chewy, about 20 minutes. (I would start checking after about 15 minutes. You may need to add a tiny bit more water.)

  2. Use a large heavy frying pan for the second part of the recipe. (I'm not a fan of non-stick pans for some things, but it worked well here.) Heat the oil, then add the onion and garlic and saute until onions are starting to soften, about 3 minutes. Remove garlic and discard.

  3. Add sliced mushrooms and stems, sprinkle with a pinch of salt, and saute over medium high heat until mushrooms have released their liquid and are well browned, about 5 minutes (or longer, depending on your pan.)

  4. Stir in the balsamic vinegar/water mixture and cook until liquid is mostly evaporated, about 2 minutes. (If using dried thyme, add it with the balsamic vinegar.) Add cooked farro and heat 2-3 minutes, stirring gently. If your pan is not non-stick, you may need to add a bit of water when you heat the farro. When farro is heated through and moistened, add the fresh (or thawed) thyme, stir, season with salt if desired and serve hot.

Categories

Main Dish

Nutrition Facts
Serving Size 340.7g
Amount Per Serving
Calories
255
Calories from Fat
85
% Daily Value*
Total Fat
9.4g
14%
Saturated Fat
1.3g
7%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
307mg
13%
Potassium
722mg
21%
Total Carbohydrates
38.9g
13%
Dietary Fiber
5.2g
21%
Sugars
9.7g
Protein
6.9g
Vitamin A 4% Vitamin C 3%
Calcium 3% Iron 9%
* 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
B+
  Good points
  • No cholesterol
  • High in niacin
  • High in riboflavin
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