Farro with Artichokes, Caramelized Onions and Mushrooms
This works as a side dish for roasted meats and poultry. For a vegetarian main dish use vegetable stock and add a can of drained cannellini beans.
Servings: 4
Calories: 310kcal
Ingredients
- 2 cups chicken or vegetable stock
- 1 cup semi pearled farro
- 1 cup diced onion
- 1 cup diced celery
- 2 cups sliced mushrooms
- 1 package [url:1]Melissa's steamed artichokes
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- 2 Tbsp. olive oil
- 3 cloves garlic minced
- ¼ cup sherry
- ¼ tsp. pimente de espellette or smoked paprika
- ¼ tsp. white pepper
- freshly grated parmesan optional
Instructions
- In a large skillet heat the olive oil over medium heat. Add the onions and cook until the onions are tender and golden brown, about 10 -12 minutes. Add the mushrooms, garlic and celery and cook until the mushrooms are tender. Increase the heat to medium high and add the sherry. Cook until almost all the liquid is evaporated. Add the farro, stock, pimente de espellete and pepper. Bring the mixture to a boil - cover and reduce heat to a simmer. Simmer for 15 - 20 minutes or until the liquid is evaporated and the farro is tender. Divide among 4 bowls and top with parmesan if desired.
Nutrition
Calories: 310kcal | Carbohydrates: 51g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 530mg | Potassium: 554mg | Fiber: 11g | Sugar: 5g | Vitamin A: 515IU | Vitamin C: 9.2mg | Calcium: 52mg | Iron: 2.1mg