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farrorisotto3This dish is quick enough for a work night, but elegant enough for company, and is perfect as an entrée or side dish.  Personally, I scarfed a bowl of it in front of the TV, but you’re welcome to serve it in your good china to dinner guests. Farro has a lovely nutty flavor and chewy, not tough, texture.  The earthy mushrooms and savory thyme add richness and depth (not to mention anti-oxidants and essential nutrients!)

I posted about versatile, delicious farro before.  Until recently, I used slow-cook farro, which I could only find online. Then – all of a sudden -Trader Joe’s started stocking “10 Minute Farro.”  I’m glad I decided to give it a try. It’s not quite as good as the slow cook, but it’s pretty darned close. It will now be a staple in my pantry (which in my tiny apartment is actually one small cabinet) to help me whip up easy meals on the go. I used 1/2 a package for this dish, the rest will go toward my Farro Breakfast Porridge.

This dish calls for a healthy dose of vegan Parmesan, which I keep on hand at all times. If you don’t want to (or have the time to) make your own, there are brands for purchase.

Farro “Risotto”

Ingredients:

  • 1/2 bag (4.4 oz) 10-minute farro
  • 2 tablespoons olive oil
  • 3 tablespoons margarine (I use Earth Balance)
  • 1 cup chopped white mushrooms
  • 1/2 cup chopped sweet onion
  • 2 cloves of garlic, minced
  • 1 cup low-sodium vegetable stock
  • 2 springs worth of fresh thyme leaves
  • Vegan Parmesan

Preparation:

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Cook farro in a large pot, according to package directions (mine stated to boil for 10 minutes) and drain well.  Set aside.

In a large skillet, over medium-high heat, warm the olive oil and 2 tablespoons of the margarine. Add the mushrooms and onion, cooking until the onion becomes translucent and tender, about 8 minutes.  Add the minced garlic and cook, stirring constantly, for 1-2 minutes, making sure it doesn’t burn. Add the vegetable stock and fresh thyme. Bring to a boil and cook until the stock has reduced by about 1/2 and the mixture has thickened.  Add the last tablespoon of margarine. Turn off the heat, add the drained farro to the sauce pan, and stir well.

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Sprinkle with vegan Parmesan, to taste.

 

You may also enjoy:

Polenta with Mushroom & Spinach Ragout              Coconut Curry Soup

polenta3                                      coconut curry soup

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