Creamy Farro Pilaf with Wild Mushrooms
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- Yield Serves 6
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 shallot, minced
- 1 cup farro
- 1/4 cup dry white wine
- 3 cups low-sodium chicken stock
- Coarse salt
- 12 ounces wild mushrooms, such as shiitake or oyster, trimmed and cut into 1/2-inch slices
- Red-pepper flakes
- 1 bunch spinach (10 ounces), stemmed
- 1/4 cup crumbled Parmesan, plus more for serving
Directions
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In a medium saucepan, heat 1 tablespoon 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 to 40 minutes. Season with salt and cover to keep warm.
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Meanwhile, heat oven to 450 degrees. On a rimmed baking sheet, toss mushrooms with remaining 2 tablespoons oil and season with salt and red-pepper flakes. Roast, stirring once, until crisp and golden, 20 to 22 minutes.
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Warm farro over medium heat and add spinach, stirring until wilted, about 1 minute. Stir in mushrooms and Parmesan. Top with additional Parmesan.
Cook's Note
Change It Up
Substitute wilted mustard greens, pine nuts, and currants for the mushrooms and spinach; stir in roasted cauliflower.
Great as an entree.
I made this exactly to the recipe. It was delicious! Hearty, full of flavor and wonderfully chewy (in a good way).
Suggestions:
1) This could be a 30 minute meal if you take the time to soak the faro ahead of time. I soaked the faro for an hour the evening before, drained it, and stored it in the 'fridge.
2) To serve as a stand alone entree, I would increase the amount of mushrooms and spinach.
Enjoy!