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!

Farro Pilaf

Farro Pilaf

adapted from Food Network

Farro is an ancient grain with a nutty flavor which is high in nutrients, fiber, antioxidants and protein. It takes a little bit longer than rice to cook but the health benefits are well worth it.

served with Pork Chops with Raspberry Sauce

Makes 2 servings                                                             3 WW pp / serving

1/2 small onion, chopped

Cooking spray

Kosher salt

Freshly ground black pepper

1/2 cup farro

1cup water

1 Tbsp. chopped raisins

2 tsp. chopped pistachios

1. Sauté the onions in a pot coated with cooking spray until, softened, about 5 minutes season with salt and pepper.
2. Add the farro, water and raisins to the pot; cover tightly and bring to a simmer.
3. Cook until the water is absorbed, about 30 minutes.
4. Fluff with a fork and top with chopped nuts.

Enjoy!

                             

Spicy Chicken and Farro Soup

Spicy Chicken and Farro Soup

adapted from The Home Cook by Alex Guarnaschelli (2017)

Farro is a nutty ancient grain which adds a nice flavor to the soup. It is also lower in points than rice or pasta.

Makes 4 servings                                                   1 WW Blue point / serving

Cooking spray

1/2 medium onion, thinly sliced and cut into quarters

1 medium carrot, peeled and cut into 1/2 inch thick rounds

1 tsp crushed red pepper flakes

1 bay leaf

Kosher salt

1 boneless, skinless chicken breast

4 cups chicken broth

1/4 cup farro

1/2 cup water

1 Tbsp. fresh cilantro leaves, chopped

8 slices fresh serrano pepper

1/2 lime, cut into 4 sections

1. Place the broth, onion, carrot, bay leaf and red pepper flakes into a soup pot and bring to a boil.
2. Add the chicken breast, cook for 5 minutes.
3. Remove the pan from the heat, cover and poach for 20-25 minutes.
4. Place the chicken breast in a ice bath. 
5. Shred when cook enough to handle and return to the broth.
6. Meanwhile in a small pot coated with cooking spray cook the farro, stirring constantly until lightly toasted. Lightly sprinkle with salt.
7. Add 1/2 cup farro, cover and cook stirring occasionally until the water is absorbed about 35 minutes.
8. Add the farro to the broth.
9. Return the soup to the heat and return to a simmer.
10. Serve topped with cilantro, serrano slices and lime juice.

Enjoy!