Farro & double-mushroom pot
½ cup(s), chopped
4 large clove(s), minced, divided
8 oz, white variety, sliced
Fresh shiitake mushroom
3½ oz, stemmed and sliced
1 large, chopped
1½ Tbsp, chopped
Red pepper flakes
Uncooked butternut squash
2 pound(s), peeled, seeded, and cut into 1⁄2-inch pieces
Canned diced tomatoes
32 oz, non-fat
1¼ cup(s), whole-grain, rinsed and drained
Grated Parmesan cheese
½ cup(s), or grated Grana Padano cheese
- In a large cup, stir together parsley, lemon zest, one-third of garlic, a pinch of salt, and a pinch of black pepper. Refrigerate.
- In a large nonstick skillet over medium heat, warm oil. Add mushrooms and onion; sprinkle with 1⁄4 tsp salt and 1/8 tsp black pepper. Cook, stirring occasionally, until vegetables are softened and begin to brown, about 10 minutes. Add thyme, red pepper flakes, and remaining garlic and cook, stirring, until fragrant, about 30 seconds longer. Transfer vegetable mixture to 5- or 6-quart slow cooker.
- To slow cooker, add squash, tomatoes, broth, and farro; season with remaining 1⁄4 tsp salt and 1/8 tsp black pepper, stirring to mix. Cover and cook, stirring in additional broth or water to thin stew if needed, until farro and squash are tender, 31⁄2 to 4 hours on High. Divide stew among 8 bowls. Sprinkle with parsley mixture and cheese.
- Per serving: about 11⁄2 cups stew and 1 tbsp cheese