Mushrooms and Farro

Ingredients:

1 pinch red chile flakes (ground)

1 1/2 cup(s) farro - (spelt, kamut, wheatberries or buckwheat )

1 tablespoon(s) olive oil

3 tablespoon(s) butter (unsalted)

1 large onion - peeled and small diced (Learn How)

1 tablespoon(s) garlic - peeled and minced (Learn How)

1 carrot - peeled and small diced (Learn How)

2 teaspoon(s) thyme - chopped

1 celery stalk - small diced (Learn How)

1 1/2 cup(s) shiitake mushrooms - thinly sliced

1 cup(s) - chicken stock (white) - or vegetable stock

1 pinch salt and pepper - to taste

Steps:

-For the farro: Soak it the night before in cold water (approximately 12 hours). Then strain and rinse.

-Bring 3 cups of water or stock to a boil and add the farro. Cook for approximately one hour until tender but not overcooked.

-Drain the farro and reserve.

-Meanwhile, heat up a heavy bottom pot to medium-high and then add the oil and the butter. (Learn How)

-Once the butter has melted, add the onions and reduce heat to medium.

-Shortly after, add the garlic and cook for 2 minutes.

-Add the carrots, celery and shittakes and saute an additional 4 minutes; add the thyme.

-Add the chicken stock and the reserved farro, and cook for 5 minutes.

-Season with salt and pepper and chile flakes to taste.

Pairs With:

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