Farro with Wild Mushrooms

asian european greek korean mediterranean middle eastern region soup savory umami hard medium

Prep

37 min

Cook

167 min

Total

204 min

Ingredients (12)

½ ounce dried porcini mushrooms g

2 tablespoons olive oil g

10 cremini mushroom caps, diced g

salt to taste g

½ onion, diced small g

2 cloves garlic, minced g

1 cup pearled farro, rinsed, or more to taste g

3 cups chicken stock, divided g

2 tablespoons crème fraîche g

2 tablespoons chopped fresh flat-leaf (Italian) parsley g

freshly ground black pepper to taste g

2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms.

Heat olive oil in a pot over medium-high heat. Add cremini mushrooms and 1 pinch salt; sauté until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium; cook and stir until hot, 2 to 4 minutes.

Add onion; cook and stir until translucent and golden, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.

Stir in farro until coated in olive oil. Increase heat to high; add 1 cup chicken broth and 1 pinch salt. Bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes.

Increase heat to high; stir in remaining 2 cups chicken broth. Bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro starts to get tender, about 15 minutes. Remove the lid; simmer, uncovered, until farro reaches desired tenderness, about 15 minutes more.

Reduce heat to low; stir in crème fraîche and parsley. Season with salt and black pepper. Stir in Parmigiano-Reggiano cheese; serve.