Reviews (1) Add Rating & Review 38 Ratings 5 star values: 12 4 star values: 12 3 star values: 11 2 star values: 3 1 star values: 0 Martha Stewart Member Rating: Unrated 01/02/2013 Great as an entree. I made this exactly to the recipe. It was delicious! Hearty, full of flavor and wonderfully chewy (in a good way). Suggestions: 1) This could be a 30 minute meal if you take the time to soak the faro ahead of time. I soaked the faro for an hour the evening before, drained it, and stored it in the 'fridge. 2) To serve as a stand alone entree, I would increase the amount of mushrooms and spinach. Enjoy!
Back to Creamy Farro Pilaf with Wild Mushrooms All Reviews for Creamy Farro Pilaf with Wild Mushrooms - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Creamy Farro Pilaf with Wild Mushrooms Recipe Summary Servings: 6
Ingredients Ingredient Checklist 3 tablespoons extra-virgin olive oil 1 shallot, minced 1 cup farro 1/4 cup dry white wine 3 cups low-sodium chicken stock Coarse salt 12 ounces wild mushrooms, such as shiitake or oyster, trimmed and cut into 1/2-inch slices Red-pepper flakes 1 bunch spinach (10 ounces), stemmed 1/4 cup crumbled Parmesan, plus more for serving
Cook’s Notes Change It UpSubstitute wilted mustard greens, pine nuts, and currants for the mushrooms and spinach; stir in roasted cauliflower.
Gallery Creamy Farro Pilaf with Wild Mushrooms
Recipe Summary Servings: 6
Gallery
Creamy Farro Pilaf with Wild Mushrooms
Creamy Farro Pilaf with Wild Mushrooms
Creamy Farro Pilaf with Wild Mushrooms
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 3 tablespoons extra-virgin olive oil 1 shallot, minced 1 cup farro 1/4 cup dry white wine 3 cups low-sodium chicken stock Coarse salt 12 ounces wild mushrooms, such as shiitake or oyster, trimmed and cut into 1/2-inch slices Red-pepper flakes 1 bunch spinach (10 ounces), stemmed 1/4 cup crumbled Parmesan, plus more for serving
Directions
In a medium saucepan, heat 1 tablespoon oil over medium heat. Add shallot and cook, stirring, until tender, about 5 minutes. Add farro, stirring until toasted, 1 minute. Add wine and reduce by half. Add stock, bring to a boil, then reduce heat and simmer, stirring occasionally, until farro is tender and creamy, 35 to 40 minutes. Season with salt and cover to keep warm.
Meanwhile, heat oven to 450 degrees. On a rimmed baking sheet, toss mushrooms with remaining 2 tablespoons oil and season with salt and red-pepper flakes. Roast, stirring once, until crisp and golden, 20 to 22 minutes.
Warm farro over medium heat and add spinach, stirring until wilted, about 1 minute. Stir in mushrooms and Parmesan. Top with additional Parmesan.
Cook’s Notes Change It UpSubstitute wilted mustard greens, pine nuts, and currants for the mushrooms and spinach; stir in roasted cauliflower.
Cook’s Notes
Change It Up
Reviews (1)
Add Rating & Review 38 Ratings 5 star values: 12 4 star values: 12 3 star values: 11 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 01/02/2013 Great as an entree. I made this exactly to the recipe. It was delicious! Hearty, full of flavor and wonderfully chewy (in a good way). Suggestions: 1) This could be a 30 minute meal if you take the time to soak the faro ahead of time. I soaked the faro for an hour the evening before, drained it, and stored it in the 'fridge. 2) To serve as a stand alone entree, I would increase the amount of mushrooms and spinach. Enjoy!
Reviews (1)
Add Rating & Review 38 Ratings 5 star values: 12 4 star values: 12 3 star values: 11 2 star values: 3 1 star values: 0
Add Rating & Review
38 Ratings 5 star values: 12 4 star values: 12 3 star values: 11 2 star values: 3 1 star values: 0
38 Ratings 5 star values: 12 4 star values: 12 3 star values: 11 2 star values: 3 1 star values: 0
38 Ratings 5 star values: 12 4 star values: 12 3 star values: 11 2 star values: 3 1 star values: 0
5 star values: 12 4 star values: 12 3 star values: 11 2 star values: 3 1 star values: 0
Martha Stewart Member Rating: Unrated 01/02/2013 Great as an entree. I made this exactly to the recipe. It was delicious! Hearty, full of flavor and wonderfully chewy (in a good way). Suggestions: 1) This could be a 30 minute meal if you take the time to soak the faro ahead of time. I soaked the faro for an hour the evening before, drained it, and stored it in the 'fridge. 2) To serve as a stand alone entree, I would increase the amount of mushrooms and spinach. Enjoy!Martha Stewart Member
Rating: Unrated 01/02/2013
Great as an entree. I made this exactly to the recipe. It was delicious! Hearty, full of flavor and wonderfully chewy (in a good way). Suggestions: 1) This could be a 30 minute meal if you take the time to soak the faro ahead of time. I soaked the faro for an hour the evening before, drained it, and stored it in the ‘fridge. 2) To serve as a stand alone entree, I would increase the amount of mushrooms and spinach. Enjoy!
Rating: Unrated
All Reviews for Creamy Farro Pilaf with Wild Mushrooms
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All Reviews for Creamy Farro Pilaf with Wild Mushrooms
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
