Farro With Mushrooms and Asparagus
Farro With Mushrooms and Asparagus is a dairy free and lacto ovo vegetarian recipe with 4 servings. One serving contains 365 calories, 12g of protein, and 9g of fat. For $3.94 per serving, this…
- Prep
- 26 min
- Cook
- 49 min
- Total
- 1 hr 15 min
- Servings
- 4
- Difficulty
- Medium
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Step 1
In a small bowl, cover dried mushrooms with warm water. Soak for 25 minutes, or until softened.
Step 2
Drain the mushrooms, and discard the soaking water. Chop finely.Bring a large pot of water to a boil.
Step 3
Add farro, and cook for 10 minutes, stirring occasionally.
Step 4
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.
Step 5
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.
Step 6
Add asparagus, and cook, covered, for an additional 10 minutes.Season with 1 tablespoon sherry vinegar, salt and pepper.
Recipe data from Spoonacular (spoonacular.com) · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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