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Creamy Farro Pilaf Recipe

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This recipe for Creamy Farro Pilaf is from The Cranmom Cookbook 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons extra-virgin olive oil
1 shallot, minced
1 cup farro (a whole grain)-you can also use quinoa, brown rice, or other large grain
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:
Directions:
1. 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.

2. 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.

3. Warm farro over medium heat and add spinach, stirring until wilted, about 1 minute. Stir in mushrooms and Parmesan. Top with additional Parmesan.
Personal Notes:
Personal Notes:
Substitute wilted mustard greens, pine nuts, and currants for the mushrooms and spinach; stir in roasted cauliflower.

 

 

 

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