Farro Hash with Ouray
A creative side for Easter Sunday, this dish mixes a blend of fresh spring ingredients that will make your table seasonal and tasty.
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- 1 Cup semi-pearled faro
- 2½ Cups water
- 1 Teaspoon sea salt
- 1 Tablespoon olive oil
- 1 -cup sliced spring onion
- 8 Ounces sun-chokes, scrubbed
- 1/4 Cup white wine
- 6 Ounces forest mushrooms, such as morels
- 1 Teaspoon fresh thyme, chopped
- 2 Cups washed fava leaves*
- 1/4 Cup grated Sprout Creek Farm Ouray cheese (or substitute Grana Padano)
- sea salt & pepper
Rinse farro in cold water. Combine the water and salt in a saucepan and bring up to a boil. Cover and reduce heat to a simmer. Cook about 30 minutes, or until water is absorbed.
Sliced the mushrooms and the sun-chokes about ¼ inch thick. Heat the olive oil in a sautee pan, over medium heat. When the oil is hot, stir in the spring onion & sun-chokes. Add the white wine, reduce heat to low, cover, and cook until chokes are almost tender, about 20 minutes. Slice the mushrooms, and add to the sun-chokes with the thyme and sea salt & pepper to taste. Cook just until the mushrooms are soft. Add the fava leaves and cook just until wilted. Add this mixture to the cooked faro. Stir in the grated cheese. Ready to serve 4-6 as a side dish.
*Fava leaves are available in springtime at farmers' market stalls. The leaves are from the fava bean plant.