Farro with mushrooms and asparagus
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
2 cups
dried porcini mushrooms
1 ounce
farro
8 ounces
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:
Carbs
61 g
Fat
9 g
Protein
12 g
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