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:

1 bunch asparagus, cut into ¼ pieces

2 cups chicken stock

1 ounce dried porcini mushrooms

8 ounces farro

1 tablespoon chopped fresh thyme

2 cloves of garlic, finely chopped

2 tablespoons olive oil

1 medium onion, chopped

Salt and pepper, to taste

3 tablespoons sherry vinegar

Equipment:

bowl

pot

frying pan

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:

Quickview
365k Calories
12g Protein
9g Total Fat
61g Carbs
81% Health Score
Limit These
Calories
365k
18%

Fat
9g
14%

  Saturated Fat
1g
10%

Carbohydrates
61g
21%

  Sugar
5g
6%

Cholesterol
3mg
1%

Sodium
376mg
16%

Get Enough Of These
Protein
12g
25%

Manganese
1mg
55%

Fiber
12g
51%

Vitamin K
52µg
50%

Copper
0.91mg
45%

Selenium
30µg
43%

Vitamin B3
6mg
33%

Iron
4mg
26%

Vitamin B2
0.43mg
25%

Phosphorus
250mg
25%

Folate
95µg
24%

Vitamin B1
0.35mg
23%

Vitamin B6
0.45mg
22%

Vitamin B5
2mg
21%

Magnesium
81mg
20%

Potassium
682mg
19%

Vitamin A
950IU
19%

Zinc
2mg
18%

Vitamin E
2mg
16%

Vitamin C
12mg
15%

Calcium
64mg
6%

Vitamin D
0.28µg
2%

covered percent of daily need
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