Friday, April 1, 2011

Spicy Mushroom and Pea Farrotto

Here's a winning recipe for the history geeks like me! Farro, also known as spelt or emmer, is the oldest cultivated grain in the world and one of the most nutritious. It fed the Roman Legion. A serving of farro is packed with protein, fiber, and essential vitamins and minerals.

For a twist on your favorite risotto recipe, replace the rice with farro for a more nutritious and equally delicious meal.

- 3 cups dry pearled farro, soaked overnight
- 8 ounces baby bella mushrooms, chopped to your desired size
- 2 shallots, diced
- 8 cups vegetable broth
- 3 cups frozen peas
- 1 cup parmesan cheese, shredded
- 1/4 cup white wine
- 1/4 cup extra virgin olive oil
- salt and freshly ground pepper, to taste
- 1 TBSP red pepper flakes (optional)

How To Cook It
1) Bring the vegetable broth to a boil in pot.
2) Sauté the shallots and mushrooms until the shallots are translucent.
3) Add the salt, pepper, and (if using) red pepper flakes.
4) Stir in the farro and continue to sauté all for another 3-5 minutes or so. Stir constantly to avoid burning or sticking until you're done with step nine.
5) Add the wine and cook until the liquid is gone.
6) Scoop in a couple ladles (approximately a cup) of the boiling broth and cook until the liquid is gone.
7) Repeat step six until the farro is cooked al dente. I had no more vegetable broth in the second pot when my farro was done.
8) Stir in the parmesan cheese until it melts and combines with the other ingredients. The mixture should look wonderfully creamy.
9) Lastly, stir in the peas and continue to cook on low heat until the peas defrost (1-2 minutes).

No comments:

Post a Comment