Farro with Wild Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Farro is a type of wheat. It's popular in Italy, especially cooked in a pilaf that highlights its firm, chewy texture. 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 |
Directions:
1. 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.
2. 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.
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