Farro With Mushrooms and Asparagus
Farro With Mushrooms and Asparagus is a dairy free and lacto ovo vegetarian recipe with 4 servings.
- Servings: 4
- Total cooking time:
Ingredients:
- 1 bunch asparagus, cut into ¼ pieces
- 2 cups chicken stock
- 1 ounce dried porcini mushrooms
- 8 ounces farro
- 1 tablespoon chopped fresh thyme
- 2 cloves of garlic, finely chopped
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Salt and pepper, to taste
- 3 tablespoons sherry vinegar
Instructions:
- In a small bowl, cover dried mushrooms with warm water. Soak for 25 minutes, or until softened.
- Drain the mushrooms, and discard the soaking water. Chop finely.Bring a large pot of water to a boil.
- Add farro, and cook for 10 minutes, stirring occasionally.
- 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.
- 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.
- Add asparagus, and cook, covered, for an additional 10 minutes.Season with 1 tablespoon sherry vinegar, salt and pepper.
