Creamy Farro Pilaf With Wild Mushrooms |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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Found this in a magazine Ingredients:
3 tablespoons extra-virgin olive oil |
1 shallot, minced |
1 cup cracked farro |
1/4 cup dry white wine |
3 cups low sodium chicken broth |
salt, to taste |
12 ounces wild mushrooms, trimmed and cut into 1/2 inch slices (such as shiitakes or oysters) |
red pepper flakes, to taste |
1 bunch spinach, stemmed (10 oz) |
1/4 cup parmesan cheese, plus more for serving |
Directions:
1. In a medium saucepan, heat 1 tbs oil over medium heat. Add shallot and cook, stirring, until tender, about 5 minutes. Add farro, stirring until toasted, 1 minute. Add wine and reduce by half. Add stock, bring to a boil, then reduce heat and simmer, stirring occasionally, until farro is tender and creamy, 35-40 minutes. Season with salt and cover to keep warm.
2. Meanwhile, heat oven to 450°F On a rimmed baking sheet, toss mushrooms with remaining 2 tbs oil and season with salt and pepper flakes. Roast, stirring once, until crisp and golden, 20-22 minutes.
3. Warm farro over medium heat and add spinach, stirring until wilted, about 1 minute. Stir in mushrooms and parmesan. Top with additional parmesan.
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