Farro with mushrooms and asparagus

Name: Farro with mushrooms and asparagus
Total time: 75 min
Yield: 4 servings
Ingredients: 1 bunch asparagus spears; 480 ml chicken stock; 28.35 g dried porcini mushrooms; 226.8 g farro; 1 Tbsp fresh thyme; 2 cloves garlic; 2 Tbsps olive oil; 1 medium onion; 4 servings salt and pepper; 3 Tbsps sherry vinegar

A delicious dairy-free and lacto-ovo vegetarian farro dish with mushrooms and asparagus. This recipe covers 23% of your daily requirements of vitamins and minerals. Perfect as a side dish, it is best enjoyed during springtime. Similar recipes include Farro Risotto with Wild Mushrooms and Asparagus, Farro with Asparagus, Hazelnuts and Kale Topped with Roasted Mushrooms, and Farro And Porcini Mushrooms.

Ingredients

asparagus spears

1 bunch

chicken stock

480 ml

dried porcini mushrooms

28.35 g

farro

226.8 g

fresh thyme

1 Tbsp

garlic

2 cloves

olive oil

2 Tbsps

onion

1 medium

salt and pepper

4 servings

sherry vinegar

3 Tbsps

Method

In a small bowl, cover dried mushrooms with warm water. Soak for 25 minutes, or until softened.
Drain the mushrooms, and discard the soaking water. Chop finely.Bring a large pot of water to a boil.
Add farro, and cook for 10 minutes, stirring occasionally.
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.
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.
Add asparagus, and cook, covered, for an additional 10 minutes.Season with 1 tablespoon sherry vinegar, salt and pepper.

Nutrition:

365 kcal

Carbs

61 g

Fat

9 g

Protein

12 g

Share recipe: