September 25, 2013
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.
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.
Nutritional Facts
Servings4
Calories Per Serving419
Total Fat31g48%
Sugar4gN/A
Saturated16g79%
Cholesterol61mg20%
Protein8g16%
Carbs32g11%
Vitamin A199µg22%
Vitamin B60.1mg7.1%
Vitamin C2mg3%
Vitamin D0.5µg0.1%
Vitamin E2mg10%
Vitamin K13µg16%
Calcium23mg2%
Fiber5g21%
Folate (food)29µgN/A
Folate equivalent (total)29µg7%
Iron2mg12%
Magnesium64mg16%
Monounsaturated11gN/A
Niacin (B3)4mg21%
Phosphorus213mg30%
Polyunsaturated2gN/A
Potassium298mg9%
Riboflavin (B2)0.2mg11.9%
Sodium270mg11%
Thiamin (B1)0.2mg12.7%
Trans0.9gN/A
Zinc2mg11%
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