Farro and Mushroom Dressing
A twist on the traditional turkey companion, this dish uses farro (also known as emmer wheat), a popular Italian whole grain with a nutty taste that's making its way into American kitchens. You can typically find it in speciality stores.
Body+Soul, November 2009
- Prep Time 30 minutes
- Total Time 50 minutes
- Yield Serves 8
- Coarse salt and ground pepper
- 2 cups farro
- 2 tablespoons olive oil
- 10 ounces cremini mushrooms, thinly sliced
- 4 shallots, minced
- 4 ribs celery, minced
- 2 ounces smoked country ham, diced
- 2 tablespoons finely chopped fresh sage, plus more for garnish
- 1/2 cup dry white wine, such as Sauvignon Blanc
- Bring a large saucepan of salted water to a boil. Add farro and cook until tender, about 30 minutes; drain and return to pot.
- Meanwhile, in a large skillet, heat oil over medium-high. Add mushrooms, shallots, celery, ham, and 1 tablespoon sage; season with salt and pepper. Cook until celery is crisp-tender, 2 to 4 minutes.
- Add wine and cook until evaporated, 3 to 5 minutes. Add 1 tablespoon sage and vegetable mixture to farro; toss to combine. Serve garnished with extra sage leaves.
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