Like brown rice, farro is an excellent heart-healthy grain that is high in fiber, protein, iron, B-vitamins, antioxidants and more! It is a little chewier than brown rice-- similar to a barley grain. What a great complex carb! This dish with the mushrooms together with the farro has a rich almost meaty flavor that my husband LOVES. He requested that I add a little extra to his lunch :)
Ingredients:
16 ounce container of mushrooms, diced in small pieces
3 cups chicken stock or vegetable stock
1 ½ cups farro
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
Freshly ground pepper and salt to taste
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup)
Preparation:
1. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the diced onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh diced mushrooms.
2. Cook, stirring, until they begin to soften and sweat. Add salt to taste. Continue to cook, stirring often, until the mushrooms are tender, about five minutes.
3. Add the farro and chicken stock. Bring to a boil. Reduce heat to a simmer for 30 minutes or until the farro is tender. Taste and adjust seasoning.
4. Just before serving add the Parmesan and stir together. Remove from the heat and serve.
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