Mother's Day - Holidays and Events
We don't get to eat a lot of food that's identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun. They must have had mushrooms and fermented cream back then, so it's easy to imagine Cleopatra and Mark Antony enjoying this dish.
Prep 15 mins Cook: 55 mins Additional: 20 mins Total: 1hr30 mins Servings: 6 Yield: 6 servings
Farro with Wild Mushrooms
½ ounce dried porcini mushrooms
2 tablespoons olive oil
10 brown mushroom caps diced
salt to taste
½ onion diced small
2 cloves garlic minced
1 cup pearled farro rinsed or more to taste
3 cups chicken stock divided
2 tablespoons creme fraiche
2 tablespoons chopped fresh flat-leaf parsley
freshly ground black pepper to taste
2 tablespoons freshly grated Parmigiano-Reggiano cheese or to taste
Holidays and Events Step 1 Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted 20 to 30 minutes. Drain and chop mushrooms. Step 2 Heat olive oil in a pot over medium-high heat. Saute brown mushrooms with a pinch of salt in hot oil until slightly golden and moisture cooks off 5 to 10 minutes. Add chopped porcini mushrooms reduce heat to medium and cook and stir until hot 2 to 4 minutes. Step 3 Stir onion into mushrooms; cook and stir until translucent and golden 5 to 7 minutes. Add garlic; cook and stir until fragrant about 1 minute. Step 4 Pour farro into mushroom mixture; stir until farro is coated in olive oil. Increase heat to high and add 1 cup chicken broth with a pinch of salt to mushroom mixture; 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. Step 5 Increase heat to high and stir remaining chicken broth into farro mixture; bring to a boil reduce heat to medium-low cover the pot with a lid and simmer stirring occasionally until farro is starting to get tender about 15 minutes. Remove the lid from the pot and continue simmering uncovered until farro reaches desired tenderness about 15 minutes more. Step 6 Reduce heat to low; stir creme fraiche and parsley into farro mixture. Season with salt and black pepper. Stir Parmigiano-Reggiano cheese into farro and ladle into bowls.
Servings Per Recipe:6 Calories: 193.5 % Daily Value * Protein: 6.5g 13% Carbohydrates: 27.8g 9% Dietary Fiber: 1.1g 5% Sugars: 1.8g Fat: 8.2g 13% Saturated Fat: 2.2g 11% Cholesterol: 8.6mg 3% Vitamin A Iu: 115.4IU 2% Niacin Equivalents: 1.5mg 12% Vitamin B6: 0.1mg 4% Vitamin C: 4.1mg 7% Folate: 10.5mcg 3% Calcium: 38.9mg 4% Iron: 2.2mg 12% Magnesium: 47.2mg 17% Potassium: 282.6mg 8% Sodium: 400.9mg 16% Calories From Fat: 74
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
|
recipesfull.net
Contact: [email protected]
Discover some of the finest recipes from around the world, crafted to bring delicious flavors straight to your home kitchen.
Disclaimer: All content on this website is for informational purposes only. For official dietary guidelines, allergen advice, or food safety standards applicable to your region, please consult directly with your local government health and food safety authorities (such as the FDA in the US or EFSA in Europe).