Farro With Mushrooms and Asparagus

If you want to add more dairy free and lacto ovo vegetarian recipes to your recipe box, Farro With Mushrooms and Asparagus might be a recipe you should try. This recipe makes 4 servings with 365 calories, 12g of protein, and 9g of fat each. For $3.94 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up asparagus, olive oil, dried porcini mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. A few people made this recipe, and 47 would say it hit the spot. It works well as a side dish. It is brought to you by Foodista. Overall, this recipe earns a tremendous spoonacular score of 97%. Users who liked this recipe also liked Farro Risotto with Wild Mushrooms and Asparagus, Farro with Asparagus, Hazelnuts and Kale Topped with Roasted Mushrooms, and Farro And Porcini Mushrooms (farro Con Funghi).

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

1. In a small bowl, cover dried mushrooms with warm water. Soak for 25 minutes, or until softened.
2. Drain the mushrooms, and discard the soaking water. Chop finely.
3. Bring a large pot of water to a boil.
4. Add farro, and cook for 10 minutes, stirring occasionally. Drain and reserve.
5. In a large skillet, over medium heat, heat the olive oil, and add onion, garlic, thyme, and mushrooms.
6. Cook, stirring occasionally, for 5 minutes or until onions are tender.
7. Stir in 2 tablespoons of sherry vinegar, and continue cooking for 1 minute.
8. Add chicken stock, and bring it to a boil.
9. Stir in farro, and return to a boil.
10. Lower the heat to a simmer, and cover with a tight fitting lid. Cook for 10 minutes.
11. Add asparagus, and cook, covered, for an additional 10 minutes.
12. Season with 1 tablespoon sherry vinegar, salt and pepper.

 

Step by step:

1. In a small bowl, cover dried mushrooms with warm water. Soak for 25 minutes, or until softened.

2. Drain the mushrooms, and discard the soaking water. Chop finely.Bring a large pot of water to a boil.

3. Add farro, and cook for 10 minutes, stirring occasionally.

4. Drain and reserve.In a large skillet, over medium heat, heat the olive oil, and add onion, garlic, thyme, and mushrooms.Cook, stirring occasionally, for 5 minutes or until onions are tender.Stir in 2 tablespoons of sherry vinegar, and continue cooking for 1 minute.

5. Add chicken stock, and bring it to a boil.Stir in farro, and return to a boil.Lower the heat to a simmer, and cover with a tight fitting lid. Cook for 10 minutes.

6. Add asparagus, and cook, covered, for an additional 10 minutes.Season with 1 tablespoon sherry vinegar, salt and pepper.

Nutrition Information:

covered percent of daily need