Farro with Organic Mushrooms and Herbs
September 25, 2013
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.
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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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