Farro & double-mushroom pot
4
Points®
Total time: 4 hr 10 min • Prep: 25 min • Cook: 3 hr 45 min • Serves: 8 • Difficulty: Easy
Whole-grain farro holds up well after hours in the slow cooker. You could also use whole-grain barley, but try to avoid pearled versions of either because they’ll get mushy. If you don’t have a slow cooker, you can use a Dutch oven on the stovetop; simmer for 1 to 11/2 hours or until the grains are tender. Farro is a hearty grain with a texture somewhere between rice and barley. In this stew-like recipe it tastes fantastic with earthy mushrooms, diced canned tomatoes, butternut squash, and grated cheese sprinkled on top.
Ingredients
Fresh parsley
½ cup(s), chopped
Lemon zest
1 tsp
Garlic
4 large clove(s), minced, divided
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Olive oil
1½ Tbsp
Mushrooms
8 oz, white variety, sliced
Shiitake mushroom
3½ oz, stemmed and sliced
Uncooked onion
1 large, chopped
Table salt
½ tsp
Black pepper
¼ tsp
Fresh thyme
1½ Tbsp, chopped
Red pepper flakes
¼ tsp
Uncooked butternut squash
2 pound(s), peeled, seeded, and cut into 1⁄2-inch pieces
Canned diced tomatoes
28 oz
Vegetable broth
32 fl oz, non-fat
Uncooked farro
1¼ cup(s), whole-grain, rinsed and drained
Grated Parmesan cheese
½ cup(s), or grated Grana Padano cheese
Instructions
1
In a large cup, stir together parsley, lemon zest, one-third of garlic, a pinch of salt, and a pinch of black pepper. Refrigerate.
2
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.
3
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.
4
Per serving: about 11⁄2 cups stew and 1 tbsp cheese
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