Wild Mushroom Farro Recipe
Farro is a great substitute for pasta. It's gluten free and is cooked in the same manner as rice. The girls asked me to prepare a risotto-style orzo, so I figured if I flavored it with their favorite ingredients of the season, they would barely notice the difference. I used a combination of wild mushrooms, including porcini, crimini, shiitake and chanterelles along with the farro alternative.
I'm pleased to report everyone loved farro; I was even more surprised that they preferred it to pasta and rice. I think it's because changing the menu once in a while is nice. With their addictive personalities, they might request that I cook farro every week from now on!
Yields: 6 servings2 cups farro
10 cups low-sodium vegetable broth
1 cup water, as needed
5 tablespoons vegetable oil
1 sprig thyme
1 yellow onion, finely chopped
2 cloves garlic, minced
2 teaspoons salt
10 ounces mushroom combination (porcini, crimini, shiitake and chanterelle mushroooms), sliced
2 tablespoons Italian parsley, chopped
1 teaspoon black pepper
2 tablespoons truffle butter (truffle oil or regular extra-virgin oil)
For the farro: Wash the grains thoroughly. In a deep saucepan, heat about 2 tablespoons of oil. Add the sprig of thyme; cook until light golden. Add the chopped onions and fry them, stirring frequently to prevent the onion from burning. As soon as the onion is golden brown, add the farro. The oil should coat all the grains. Add the vegetable broth and stir constantly. Bring to a boil, cover the pan with a lid and lower the heat to medium-low; cook for about 30 minutes. Season with salt and continue cooking. Once the liquid is absorbed (about 30 minutes later), add the parsley. Let simmer for another 10-15 minutes.
Cooking the mushrooms: In a large deep pan, add 2 tablespoons oil. When it's hot, add the garlic. Cook for about 1 minute. Keep the temperature at a high heat. Add the mushrooms to the pan and cook for 3-4 minute until shiny. Season with salt and pepper. Transfer all the contents of the pan to a large platter. Reserve the excess mushroom liquid, if any.
Remove and discard the sprig of thyme. When the farro is cooked, add the mushrooms and truffle butter (if using). Toss to prevent the food from sticking to the bottom. Cook for another minute. Turn off the heat. Adjust seasoning with salt and pepper. Toss well. Let it sit for about 5 minutes.
I buy farro from my local market. You can also find it in most Italian markets or natural food stores.
Just as when I make risotto, coating the grains in oil prevents them from sticking to one another.
You could prepare the same dish with rice, orzo, buckwheat or quinoa.Published By: on March 18, 2014.