Farro with Organic Mushrooms and Herbs
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This side dish is a healthy version of risotto — no cream is added, but the chicken stock and melted butter come together to create a light creaminess that works beautifully with the hearty grain.
- 1 Cup farro
- Salt, to taste
- 2 Tablespoons olive oil
- 2 Cups assorted organic mushrooms, cut into 1-inch pieces
- Black pepper, to taste
- 1/2 Cup unsalted butter, cut into 1/2-inch cubes
- 3 Tablespoons mixture of chopped organic chives and thyme
Calories Per Serving419
Folate equivalent (total)29µg7%
- ½ ounce dried porcini mushrooms
- 2 tablespoons olive oil
- 10 brown mushroom caps, diced
- salt to taste
- ½ onion, diced small
- 2 cloves garlic, minced
- 1 cup pearled farro, rinsed, or more to taste
- 3 cups chicken stock, divided
- 2 tablespoons creme fraiche
- 2 tablespoons chopped fresh flat-leaf parsley
- freshly ground black pepper to taste
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
Place porcini mushrooms in a bowl and cover with warm water soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms.
Heat olive oil in a pot over medium-high heat. Saute brown mushrooms with a pinch of salt in hot oil until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium, and cook and stir until hot, 2 to 4 minutes.
Stir onion into mushrooms cook and stir until translucent and golden, 5 to 7 minutes. Add garlic cook and stir until fragrant, about 1 minute.
Pour farro into mushroom mixture stir until farro is coated in olive oil. Increase heat to high and add 1 cup chicken broth with a pinch of salt to mushroom mixture bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes.
Increase heat to high and stir remaining chicken broth into farro mixture bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro is starting to get tender, about 15 minutes. Remove the lid from the pot and continue simmering uncovered until farro reaches desired tenderness, about 15 minutes more.
Reduce heat to low stir creme fraiche and parsley into farro mixture. Season with salt and black pepper. Stir Parmigiano-Reggiano cheese into farro and ladle into bowls.
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- 1 cup (200 grams) farro
- 1 tablespoon olive oil, plus a drizzle more for serving
- 1 small onion, diced
- 4 cloves of garlic, minced
- 250 grams (8.8 oz) mushrooms, sliced (I used baby portobello but any kind will do)
- 1 cup (100 grams) cooked white beans, drained and rinsed
- 1 ½ teaspoons of fresh thyme (or your favourite herb)
- Salt and pepper, to taste
- Bring a pot of water to boil over high heat and add the farro. Reduce the heat to a simmer and cook for the length of time indicated on the package. If you&rsquore not sure which type of farro you have, start checking it after 15 minutes. It may take as long as 40 minutes. The farro is ready when it&rsquos tender yet chewy.
- Meanwhile heat a large pan over medium heat and add the oil and onion. Fry until softened then add the garlic and give it another minute or two. Add the mushrooms and fry until browned. If you&rsquove got some sticky bits on the bottom of your pan, add a splash of vegetable stock, water or white wine and scrape them up (extra flavour!).
- When the farro is cooked toss the beans into the pot for a minute to heat them through then drain the pot. Add the farro and beans to the pan with the mushrooms and mix well. Sprinkle over the thyme, season with salt and pepper to taste and drizzle over a touch of olive oil.
I thought the dish had great the flavor and it's easy to make. This is a great weeknight side dish
This was nice but not fabulous. I liked the fact I could cook the farro ahead and finish it at the end. But once I cooked, drained, and rinsed the farro, it did not turn creamy when I cooked and stirred it with stock and butter. The texture was firm and that was one of the best things about the dish. It is rather heavy and doesn't pair well with everything.
I suspect a misprint in the recipe. Forty five minute on medium high is going to burn the mushrooms. Four TO five minutes is more likely. Like others, I added shallot and garlic to the mix. Its good but not great. I wouldn't serve it as an entree, but would as a side.
four stars. Had a variety of wild mushrooms from a (reliable) local forager - bears head tooth, honey, hen-in-woods. My dh, who is not overly fond of mushrooms or whole grains love it, me too. Added two minced, sauteed garlic gloves, and only used 1 cup farro for the two of us. Also added some fresh rosemary, mentioned in another wild mushroom Rx, and I had. Could definitely play around with the herbs. Next time I might try replacing some of the chix stock with a bit of white wime. And there will be a next time.
Excellent. A bit of garlic, shallots and basil. Added a bit of parm at the end.
Excellent! Loved by all, including teenaged sons. (College-age son took a bag of farro back to school to make for himself!) A great, nutritious improvement on rice, or a meal in itself.
This is a delicious recipe. I added cooked green beans because I wanted this to be a more colorful main dish. I will omit the thyme when I make this again and experiment with different herbs.
Excellent with these tweaks: substituted good olive oil for butter. After cooking mushrooms, added a bit of white wine to clean pan, added mushrooms back and let mainly evaporate. I used a mix of dried chanterelle and fresh crimini. If you don't skimp on mushrooms and add salt, it won't be too bland.
Love this recipe- it can easily be a main course with some grilled chicken added, as it is so hearty and tasty. Have made it on regular rotation now as it is a family favorite
I made half this recipe for four of us - SOOO good!! The mixture just works together flavor-wise. I used shiitakes and crimini mushrooms and more of them. I didn't do the herbs and that would have made it even better especially the chives.
Outstanding! I only made one cup of farro because I was cooking for two people, but I didn't half the rest of the recipe (except the butter). The flavor was so rich! It was great with a simple baked chicken. Also very easy to prepare, even though it looks like a lot of effort for a weeknight side dish.
Excellent side dish with pork roast. Needs a little extra so I added some garlic.
Letty / Letty's Kitchen says
October 20, 2017 at 6:48 pm
What a fabulous collection of vegetarian farro recipes! I Pinned every one! Thank you for including my farro and greens soup.
October 23, 2017 at 7:08 am
October 23, 2017 at 7:52 am
Thanks, Letty! Yours are fabulous, too.
October 26, 2017 at 3:48 pm
I've never really gotten into cooking with farro before, probably because I didn't really know much about it. But that just changed thanks to your great recipes, especially the one with artichokes that sounds delicious. I'm def going to try them out, thanks!
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- 2 ½ cups reduced-sodium chicken broth
- 1 ¼ cups pearled farro, rinsed and drained
- ⅔ cup lemon juice
- 3 tablespoons olive oil
- ½ teaspoon black pepper
- 1 Japanese eggplant (about 6 ounces), halved lengthwise
- 1 small zucchini or yellow summer squash, halved lengthwise
- 1 large portobello mushroom, stem removed
- 1 medium red sweet pepper, quartered
- ½ cup snipped fresh parsley
- ⅓ cup slivered red onion
- 2 tablespoons snipped fresh mint
- 2 tablespoons crumbled reduced-fat feta cheese
In a medium saucepan bring the broth to boiling. Stir in farro. Return to boiling reduce heat. Simmer, uncovered, about 20 minutes or until farro is tender and most of the broth is absorbed. Drain any excess broth.
Meanwhile, in a small bowl stir together the lemon juice, olive oil and black pepper. Brush eggplant, zucchini, mushroom and sweet pepper lightly with lemon juice mixture. Set remaining lemon juice mixture aside.
For a gas or charcoal grill, place the vegetables on the grill rack directly over medium heat. Grill, covered, allowing 5 to 6 minutes for zucchini, 8 to 10 minutes for eggplant and sweet pepper and 10 to 12 minutes for mushroom or just until tender, turning once halfway through grilling.
Wrap sweet pepper in foil and let stand for 15 minutes. Peel and remove charred skin from pepper. Coarsely chop pepper and remaining vegetables. In a large bowl combine vegetables, farro, parsley, onion, mint and the remaining lemon juice mixture. Toss to combine. Let stand for 30 minutes to 1 hour before serving. Sprinkle with feta cheese.
Farro & Herbs Recipe
I had a good amount of mozzarella in my refrigerator this week. We grilled pizzas on Memorial Day, and didn't end up using it all. So, I thought I'd share a farro recipe I threw together later in the week. It's made with farro, bocconcini, a bit of homemade creme fraiche, and herbs from last weeks farmers' market - the ones that nearly escaped by hiding behind a row of condiments in the refrigerator. Do you use farro much? I can't get enough of it. I love it's chewy nuttiness and the way it goes with just about everything. I also thought I'd share a couple photos I took on a walk in Golden Gate Park - the last of the plum and cherry blossoms.
As far as today's recipe goes, this is the sort of thing you can make in no time if you have cooked grains (in this case farro) on hand. I've mentioned it before, but I usually keep some sort of rice, farro, etc. cooked, then frozen, so I can just pop it in a skillet or saucepan whenever I want something like this. But now that I'm looking at the recipe again, you could even crack open a couple of cans of chickpeas and use those in place of the farro here. Either way, it can be a side dish, or you can think of it as more of a main dish - for the latter, I might cook up an egg to top things off.
I just used what I had at hand here, but I can imagine some peppery arugula, or blanched asparagus, or broccolini being great additions. Or, some oven-roasted tomatoes and red pepper flakes thrown in once we get into tomato season.
On a separate note, I picked up a few new cookbooks yesterday at Omnivore Books. If you live in the Bay Area and love to cook, it is one of those places you should visit. Celia stocks lots of International titles - British, Australian, Spanish - the good ones that are hard to find unless you're traveling abroad. So, I'm excited to try some recipes from those, and hopefully I'll have some recipes to highlight soon. -h
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7 Flavorful Ways to Prepare Farro
Tired of quinoa? Give farro a try. Farro, an Italian grain, can be found in the supermarket in one of three ways: long, medium, and short grain. &ldquoIt looks like brown rice, but flatter, and has a chewier texture and nuttier flavor,&rdquo explains Amanda Bontempo, M.S., R.D, an ambulatory oncology dietitian at New York University Langone Medical Center.
She adds that farro also comes packed with essential nutrients such as magnesium, b vitamins, niacin, zinc, protein, and fiber. Bontempo calls it a &ldquopower starch&rdquo and suggests pairing it with a lean protein such as fish and veggies for dinner, and adding leftovers to a salad for lunch the next day.
Try these seven farro recipes to mix up your grain game.
Mushrooms, Thyme, and Balsamic Vinegar
The balsamic vinegar marinade with onions and garlic makes this an aromatic dish you won&rsquot be able to pass up. Top it off with fresh thyme and watch the herbs transform the meal.
Roasted Cauliflower and Farro Salad with Feta and Avocado
This Greek-inspired recipe is perfect to show off during a dinner party. Your taste buds will love the garlicky flavors mixed into the farro, caramelized cauliflower, avocado, and the abundance of kalamata olives and feta cheese. It&rsquos a great way to get more yummy veggies into your diet as well as good fats without sacrificing flavor.
Chipotle Peach BBQ Farro Sandwiches
This creative take on a meatless barbecue sandwich will remind you of a sloppy joe&mdashonly much healthier. The sweet and spicy mixture of chipotle sauce, molasses, onion, garlic, and tomato sauce is so good that it will make you forget that you even miss the real deal.
Warm Farro and Barley Cereal
Trade in your daily oatmeal this fall with this savory breakfast. You&rsquoll get extra fiber with these two grains and you won&rsquot be able to resist how the flavors of the coconut milk, cacao nibs, almonds, and dried cranberries vibe well together.
Roasted Broccoli and Toasted Farro Zucchini Pasta
The unique take on pasta using zucchini noodles is a great way to sneak in veggies into your diet, while keeping everything lo-carb. Not to mention the extra nutrients found in the broccoli and whole grains in farro.
Sweet & Spicy Thai Farro Salad
You&rsquore going to love this healthy Thai dish. You&rsquoll still have the nutty and spicy flavors, but with healthy additions such as peaches, spinach, and farro.
Sweet Potato, Farro and Walnut Burgers with Homemade Pickles
This puts a new spin on veggie burgers that even meat eaters can enjoy. It&rsquos an excellent way to get your beta-carotene, daily fiber, and good fats in with this hearty and nutritious burger.
Farro with Wild Mushrooms and Herbs
The culinary world is kinda crazy.
As with a lot of things in life, there are one-hit wonders and crazy trends, and once we find the latest and greatest everyone jumps on the bandwagon. Coconut water anyone?
One thing that makes me laugh is how restaurants, producers, chefs, retailers, etc. can take something that is by no means new and make it sound like this incredibly amazing discovery. Quinoa falls into this category. The Incans cultivated quinoa for thousands of years. It’s not new, it’s just new to us.
It is the same with farro. This ancient grain is a form of wheat, and it fed the Roman empire for centuries. A year ago most people didn’t know what it was. Now it’s everywhere. You find it in salads and soups. It’s served as a savory side dish. You name it and I am sure you can use farro in it, with it or on it.
Personally, I love farro. I especially like the nutty flavor with roasted meats. And now that the season is changing, I find myself choosing farro as an easy-to-make side for most roasted meats. It’s a great substitute for plain old rice. In my opinion, it’s best to keep it simple so that the hearty flavor comes through. Sure there are tasty farro salads with mango and other exotic combinations, but sometimes less is more. Below is the first recipe I used to make farro. I occasionally leave out the mushrooms, and it still tastes good. I’ve tried others since, but this is the recipe I always come back to.
So if you wanna try something new with dinner tonight, I would recommend a little farro. Jump on board this bandwagon…you’ll be glad you did.
Farro with Wild Mushrooms and Herbs
Adapted from Bon Appetit
2 cups semi-pearled farro
2 tablespoons (or more) olive oil
4 cups assorted fresh mushrooms (such as chanterelle, porcini, lobster, maitake, and crimini), cut into 1″ pieces
Freshly ground black pepper
1 cup low-sodium chicken broth
¼ cup (½ stick) unsalted butter, cut into ½” cubes
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh thyme
Cook the farro in boiling, salted water until it is tender (about 20 minutes). Drain, let cool, and set it aside.
Heat 2 tablespoons of the oil in a large, heavy skillet over medium-high heat until it shimmers. The oil should be very hot to crisp the mushrooms). Working in batches, place a single layer of mushrooms in skillet. Cook, turning once, until crisp and cooked through, 4–5 minutes. Add more oil as it is needed. Transfer to a plate season with salt and pepper.
Bring the broth to a simmer in a medium saucepan over medium heat. Add the farro and cook, stirring often, until heated through. Season the farro with salt and pepper. Add butter and stir vigorously to combine and create a creamy texture. Add mushrooms, parsley, chives, and thyme stir just to evenly incorporate. Serve immediately.
Do Ahead: Farro can be made 2 days ahead. Cover and chill
To adapt this recipe for the Instant Pot, place the farro and water in the Instant Pot, press “Manual” and set the timer for 10 minutes. When the cooking time is finished, allow the farro to rest for at least 10 minutes before releasing the pressure. If there is any extra water, simply drain it off.
HOW TO MAKE FARRO RISOTTO
Like any risotto, this isn’t going to come together super fast but it’s one of those meals where taking your time pays off. Enjoy a glass of wine as a little appetizer and allow yourself to escape in the delicious aromas of the homemade meal you’re cooking!
- First up, we need to thinly slice our leeks and our asparagus. If you’ve never had asparagus this way, it’s so good! You could easily stir it into pasta like this too.
- Then we sauté our shrooms until they release their liquid and set aside.
- Next, cook the leeks until golden brown. Stir in the farro and allow it to toast for a few minutes. This really brings out the nutty flavor!
- Pour in the wine and the broth, 1 cup at a time, as you stir the farro and allow it to absorb the liquid. This process takes some time but it’s literally just stirring and pouring broth. All things you can do whilst drinking a glass of wine. )
- Once the farro is tender and most of the liquid has absorbed, stir in vegan butter and parmesan. I like to use Follow Your Heart’s shredded parmesan or homemade cashew parmesan but you can also make it without the cheese. The butter does help add creaminess so I don’t recommend skipping it this time.
- Lastly, stir in the asparagus and mushrooms and cook for just a few minutes until the asparagus is tender.
Even though it is a more time consuming meal to prepare, it only requires one-pot so clean-up is easy! And I promise the effort is so worth it. This is one super comforting dish that is great to serve for a special occasion or just as a nice way to treat the ones you love. Including yourself!