November 21, 2011...5:36 pm
It’s that time again! Recipe ReDux is here. I feel like the days have been passing by so quickly. When I looked at my calendar the other day, I realized…I better get cooking! This month’s challenge is a whole new grain. For previous challenges, visit my Recipe ReDux page.
I love experimenting with new ingredients in the kitchen, so this challenge couldn’t have worked out better. I got to thinking of a grain that I’ve never tried. Farro came to mind. I’d been introduced to farro when my fav chef, Giada, had a recipe in her cookbook using said grain. If Giada uses it, so can I!
After doing a bit of research, (thank you, wikipedia) I discovered that farro is actually considered a pasta and is primarily grown in Northern Italy. The stat aren’t too shabby either. Per cup farro has 200 calories, 8 grams of protein, and 8 grams of fiber.
My dish is a spin on a favorite of mine; mushroom risotto. I decided to use the key ingredients that make up the classic dish and came up with cheesy mushroom farro.
Being the bad cook I am, I sort of eyeballed the ingredients. So the recipe is a rough idea of what I used. Feel free to switch things around. I also think more veggies or chicken in this dish would be excellent.
Cheesy Mushroom Farro (serves 4)
Ingredients:
- 1 cup farro
- ½ cup vegetable broth (split into 2 servings)
- 1 cup mushrooms
- ¼ cup parmesan
- 1 teaspoon mozzarella cheese (for topping)
Directions:
To cook farro:
For 1 cup farro, add about 2 and 1/2 cups salted water in a saucepan and bring it to a boil.
Reduce the heat and simmer the grain with a closed lid for another 15-30 minutes until tender. (although the package said to soak 8 hours, I found a site that said it was ok to cook without soaking).
While farro is cooking, add half of the vegetable broth to a pan and set heat to medium/high. Add mushrooms.
Cook mushrooms until they are slightly browned and softened.
Add the remaining broth to pan and add in cooked farro. Stir to combine. Let cook until all the broth is absorbed, approximately 3-5 minutes.
Add in parmesan cheese and stir to combine.
This dish definitely reminds me of mushroom risotto in my opinion.
The saltiness of the parmesan + the chewiness of the farro = perfection!
Farro has a nutty flavor, similar to a wheatberry or even quinoa. It has a very subtle flavor, which would make it the perfect substitute for other grains.
Delicious!
Have you ever tried farro? What is your favorite grain?
33 Comments
Tags: cheesy mushroom farro, farro, grain, recipe redux, vegetarian
33 Comments
November 21, 2011 at 6:50 pm
I have never used (or heard of) farro before. Is it available in common supermarkets or did you have to go to a specialty store to find it? Right now my favorite grain is quinoa, and I really like the nutty flavor it has to it, so I bet I would like farro too!
November 21, 2011 at 9:24 pm
I didn’t find it at my regular grocery store and ended up getting it Whole Foods. I do think that Trader Joe’s also carries it, but I ended up being closer to a Whole Foods.
I love quinoa as well! It’s just so versatile!
November 21, 2011 at 7:57 pm
I’ve yet to try farro – thanks for sharing this. Looks like a simple recipe. Definitely more apt to try farro now.
November 21, 2011 at 8:01 pm
I love this idea of using farro!
November 21, 2011 at 8:17 pm
I need to try this! We love farro! We actually had it the other night with Trader Joe’s madras lentils on top.
November 21, 2011 at 9:26 pm
That sounds delicious! I will definitely have to try it with lentils!
November 21, 2011 at 8:24 pm
I don’t *think* I’ve tried farro, but I know that I need too. That dish sounds wonderful.
November 22, 2011 at 12:22 am
I’ll have to try this with the leftover farro from my recipe! This sounds delicious!
November 22, 2011 at 12:33 am
hands down I think farro wins the popularity contest for redux
…which tell me i better get busy and start cooking some in my own kitchen!!
November 22, 2011 at 1:11 am
I know, so many farro recipes!! I love it!
November 22, 2011 at 1:25 am
I don’t think I’ve every even heard of farro before. This recipe looks amazing- what an awesome idea!! Bookmarked for sure
November 22, 2011 at 1:32 am
Sounds like a winning combination. Fun pics. Thanks for sharing through Recipe Redux!
November 22, 2011 at 2:51 am
This looks SO tasty! It is going on my list of recipes to make!
November 22, 2011 at 3:10 pm
Great!!
Thanks for stopping by, Jessica!
November 22, 2011 at 6:03 am
Wish I could try some farro, since I’ve heard so many good things about it! Love your recipe with mushrooms and parmasean though…perhaps I’ll have to try quinoa risotto
November 22, 2011 at 12:47 pm
I’ve seen farro alot lately! I really need to try it
November 22, 2011 at 3:18 pm
I love sweet farro with honey, butter, and apricots. mmmm
November 22, 2011 at 4:20 pm
I’ve heard of Farro a few times but never knew what it was and didnt bother to look it up..
It looks really yummy though!! 
November 22, 2011 at 5:43 pm
AH farro! I’ve only had it once–last month, when my parents visited and took me out to a nice restaurant. I’ve been wanting it ever since. I feel like some people might not like the chewiness, but that was my favorite part! Practically licked every last grain off my dish.
November 22, 2011 at 6:13 pm
oh farro… i first made it in food lab bc our professor was really creative. Great photos- you became a pro so quickly!
November 22, 2011 at 9:27 pm
I’ve never had farro, but it’s on my “list.” I really like what you did with it!
November 22, 2011 at 11:59 pm
I got introduced to carrot because of Giada, too! And its not as expensive as it used to.be – bonus! This recipe looks simple and delish!!!
November 23, 2011 at 3:00 am
Yay! Gotta love Giada!
November 23, 2011 at 3:03 pm
Ooo this dish sounds absolutely divine! Happy Thanksgiving friend!
November 23, 2011 at 3:22 pm
Never tried farro!! It looks delicious and hearty! And I agree w/ you… since starting a blog and participating in recipe redux I have gotten so much better at cooking…. although still have a long way to go!!
Have a wonderful Thanksgiving!!
November 23, 2011 at 6:37 pm
I think the lack of measuring makes you a good cook. I have tried farro but no more for me bc not GF. Pretty pictures.
November 23, 2011 at 11:46 pm
Thanks Lauren!
November 23, 2011 at 7:12 pm
Farro has to be one of my favorites too. So nutty and chewy
I made the cheesy farro bake from Giada’s book and boy it is nice and rich, definitely not super healthy but oh so good. Yours looks great!
November 24, 2011 at 3:23 pm