FARRO: The Super Grain

Farro. It’s known as a ‘supergrain’ because it’s rich in vitamins B and E. Farro also has lots of Magnesium, a mineral that helps with muscle relaxation.

This recipe is from a package of farro that I got from Trader Joe’s. It’s a weeknight favorite. Fast and delicious. I’ve added some modifications to make it vegetarian or vegan-friendly if desired.

Ingredients:

• 2 cups chicken or vegetable stock

• One bay leaf

• One cup farro

• Two tablespoons of butter (Use coconut oil if vegan)

• One-half cup of diced onion

• One cup of mushrooms, sliced, then diced. (I buy pre-sliced portabella to save time)

• One clove of garlic, minced. (I prefer mincing my own garlic as opposed to pre-minced from a jar)

• One cup of trimmed asparagus (one-half inch or so). A bundle from the supermarket works. I avoid the tougher ends and use from the asparagus tips to about 2/3rds down the stalk

• One half cup white wine (cooking wine works well)

• One half cup heavy cream (Use coconut milk if vegan or dairy-free)

• One quarter teaspoon of salt (More to taste)

• One quarter teaspoon of pepper (More to taste)

• One quarter teaspoon of ground nutmeg

• One half cup shredded Asiago cheese. (I’ve never tried a vegan cheese but could substitute)

• One cup shredded rotisserie chicken or baked skinless chicken thighs (Omit if vegetarian/vegan)

Prep:

• Bring your stalk to a boil with the bay leaf

• Remove the leaf, then simmer for about 25 minutes to the desired texture (I like mine as if it were an al dente pasta)

• While the farro is cooking, prep the other ingredients.

• When the farro is about done, melt your butter or coconut oil, then saute your onions and mushrooms until the onions are soft and translucent.   

• Add the minced garlic and cook an additional minute until fragrant.

• Add the cooked farro to the onion/mushroom/garlic mixture and combine.

• Add salt/pepper/nutmeg. You can add extra salt and pepper to taste. Nutmeg is strong, so generally, ¼ tsp is fine.

• Add the asparagus and cook it until it turns bright green.

• Add the cooking or white wine and turn up the heat until it has evaporated.

• Lower the heat, then add the heavy cream or coconut milk and stir until thickened.

• Remove from heat and add chicken if using. Then add asiago or vegan cheese and melt it in.

 Serve! It makes great leftovers!