Farro with Organic Mushrooms and Herbs

Staff Writer
Farro with Organic Mushrooms and Herbs
Victoria Barton

This side dish is a healthy version of risotto — no cream is added, but the chicken stock and melted butter come together to create a light creaminess that works beautifully with the hearty grain.

4
Servings
419
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup farro
  • Salt, to taste
  • 2 Tablespoons olive oil
  • 2 Cups assorted organic mushrooms, cut into 1-inch pieces
  • Black pepper, to taste
  • 1/2 Cup unsalted butter, cut into 1/2-inch cubes
  • 3 Tablespoons mixture of chopped organic chives and thyme

Directions

Cook faro in boiling salted water until tender, about 20 minutes. Drain, let cool, and set aside.

Heat olive oil in a large heavy skillet over medium-high heat until shimmering to crisp the mushrooms. Add a single layer of mushrooms to skillet. Cook, turning once, until cooked through, about 4-5 minutes. Transfer to a plate.

Bring broth to a simmer in a medium saucepan over medium heat. Add farro and cook, stirring frequently, until heated through. Add butter and stir swiftly to combine. Add mushrooms, season with pepper, add chives and thyme; stir gently to combine. Serve immediately.

Farro Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Farro Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
31g
48%
Sugar
4g
N/A
Saturated Fat
16g
79%
Cholesterol
61mg
20%
Protein
8g
16%
Carbs
32g
11%
Vitamin A
199µg
22%
Vitamin B6
0.1mg
7.1%
Vitamin C
2mg
3%
Vitamin D
0.5µg
0.1%
Vitamin E
2mg
10%
Vitamin K
13µg
16%
Calcium
23mg
2%
Fiber
5g
21%
Folate (food)
29µg
N/A
Folate equivalent (total)
29µg
7%
Iron
2mg
12%
Magnesium
64mg
16%
Monounsaturated
11g
N/A
Niacin (B3)
4mg
21%
Phosphorus
213mg
30%
Polyunsaturated
2g
N/A
Potassium
298mg
9%
Riboflavin (B2)
0.2mg
11.9%
Sodium
270mg
11%
Thiamin (B1)
0.2mg
12.7%
Trans
0.9g
N/A
Zinc
2mg
11%

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