Farro with Shiitake Mushrooms

Farro with Shiitake Mushrooms

adapted from Food & Wine Magazine, February 2001

Farro, also known as Italian spelt is nutty and chewy. It is also good for you. According to Dana Angelo White, M.S., R.D., A.T.C."[o]ne cup of cooked farro contains 220 calories, 2 grams of fat, 47 grams of carbohydrate, 5 grams of fiber, and 8 grams of protein. It will also give you a hefty dose of vitamins A, E and minerals like iron and magnesium."

Makes 3 servings                                                               4 WW points / seving

Cooking spray
1/2 small onion, minced
3/4 cup farro
1 thyme sprig
1/2 cups water

3/4 cup Homemade chicken stock or low sodium canned broth  
Kosher salt and freshly ground pepper

1 1/2 Tbsp. butter  
2 1/2 ounces finely diced shiitake mushroom caps (about 1 cup)

Dash of truffle zest  (optional)

1. In a skillet coated with cooking spray, cook the onion over moderately low heat, stirring frequently, until softened, about 8 minutes. 
2. Add the farro and thyme and cook, stirring occasionally, until the farro is lightly toasted, about 3 minutes. 
3. Add the chicken stock and water along with a pinch each of salt and pepper. 
4. Bring to a simmer, cover and cook over low heat until the water is absorbed and the farro is al dente, about 30 minutes; Discard the thyme.
5. Meanwhile, melt the butter in a medium skillet. 
6. Add the mushrooms and cook over moderate heat, stirring frequently, until softened, about 5 minutes. Add the mushrooms to the farro.
7. Season to taste with salt, pepper and truffle zest, if using, prior to serving.

Enjoy!