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Ingredients

Directions

  • Soak farro in cold water for 30 minutes. Drain. Set aside. In a lidded pot, heat broth and 2 cups water.

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  • In a large sauté pan, heat 1 tbsp of the butter and the olive oil over medium-high heat. Add mushrooms. Cook 10 minutes, stirring a couple times. Mix in remaining 1 tbsp butter, the shallots and thyme. Cook 3 minutes. Stir in drained farro and wine. Cook 3 minutes.

  • Reduce heat to medium. Pour in 1/2 cup of the heated broth; cook until mostly evaporated. Add remaining broth in 1/2-cup increments until farro is tender, 30 to 40 minutes. Stir in parsley, salt and pepper. Top with goat cheese, if desired.

Nutrition Facts

348 calories; 11 g total fat; 15 mg cholesterol; 763 mg sodium. 46 g carbohydrates; 13 g protein;

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0