Hearty Mushrooms with Farro

This recipe is from my YouTube video about how to cook frozen veggies. It is super simple and hearty, let alone healthy and packed with proteins and fiber. Enjoy hot or at room temperature.

INGREDIENTS

Yield: 2 people if served as main dish, or 4-5 if served as a side dish.

• Mixed mushrooms (frozen) 2 bags of 10oz ea or 566g total
• Extra virgin olive oil 4 T
• Garlic cloves 2
• White onion ¾ cup or ¾ an onion
• One spring of rosemary (or thyme or sage, your choice)
• Pearled or semi-pearled Farro 1 ½ cups or 220g
• Water, vegetable stock, chicken stock or a mix 4 cups or 950g
• Salt and black pepper to taste
• Parsley oil or chopped Italian flat leaf parsley to finished the dish

Heat a dry (no oil) sauté pan and add the frozen mushrooms straight from the freezer. Season with salt and wait until all the water comes out of the mushrooms and evaporates. Move around from time to time. (If using fresh mushrooms, add 2 T of evoo and sauté with salt and black pepper).
Once all the water has evaporated, add 4 T of evoo, the garlic* clove, the onions and the spring of rosemary. Season with black pepper and taste for salt, add if necessary. Sauté until the onions are translucent.
To make the farro, bring your liquid to a boil and add some salt (about 1T- 1 ½ T). Add the farro and boil for 8-10 minutes. Turn the heat off and leave in the pot covered with a lid for 5 minutes, then fluff up with a fork. I recommend however that you read the packaging instructions since boiling times will vary depending on whether you got pearled or semi pearled farro.
Add the farro to the mushrooms and continue to sauté for about 5 minutes. Taste for seasoning and adjust as necessary.
Take the herbs out and plate. Finish with some parsley oil or simply with finely chopped flat leaf parsley and a drizzle of evoo.

*Garlic Oil: If instead you want to make garlic infused oil like the one I use on my video, heat some evoo in a little pot to medium heat and add the garlic cloves. Once they are golden in color, turn the heat off and let it come to room temperature. Store in an airtight container at room temperature. Leave the garlic in to increase the flavor over time.

About Farro: It is a variety of wheat so it is NOT gluten free. It is packed with proteins and fiber and it has a nutty delicious flavor!

This dish is hearty enough to be eaten as a stand-alone meal but it is also delicious as a side dish with some grilled meats. Enjoy!

Hearty Mushrooms with Farro

INGREDIENTS

PROCEDURE

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