Farro with Mushrooms

Page: www.nytimes.com/2010/01/21/health/nutrition/21recipehealth.html?ref=mushrooms

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Reviews

This is a delicious and healthy alternative to mushroom risotto. It takes longer to make and has more of an al dente texture, but doesn't require the hovering that risotto does.

Very straightforward prep -- soak farro and dried mushrooms (separately) for 30 minutes in hot water. That half hour is plenty of time to finish the remaining prep (chop an onion, some garlic, and rosemary) and to heat up some chicken or vegetable broth. Once the onion,garlic, and rosemary are sauteed, the farro is added, then some white wine, and finally the broth as well as the soaking liquid from the mushrooms. Simmer for a little less than an hour -- plenty of time to get most of the clean-up done and sit down with some cheese, crackers and a glass of wine before dinner.

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