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Ingredients

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Directions

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  • Place farro in a strainer. Rinse with cold water; set aside.

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  • In a 4- to 5-quart Dutch oven heat 2 tablespoons butter and the oil. Add mushrooms and onion; cook and stir until tender. Stir in farro.

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  • Slowly add white wine to farro mixture, stirring constantly. Continue to cook and stir over medium heat until wine is absorbed. Add 1/2 cup of the warm broth. Continue to cook and stir constantly until broth is absorbed. Add the remaining broth, 1/2 cup at a time, stirring constantly until broth has been absorbed and the farro is tender to the bite but still retains some chewiness. (This should take about 30 minutes total.)

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  • Season farro to taste with salt and pepper. Remove from heat. Add cheese and 2 tablespoons butter, stirring until combined. Stir in the 1/3 cup parsley. Serve in individual bowls topped with hazelnuts and additional snipped parsley.

Nutrition Facts

265 calories; 15 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 19 mg cholesterol; 535 mg sodium. 288 mg potassium; 22 g carbohydrates; 4 g fiber; 3 g sugar; 7 g protein; 0 g trans fatty acid; 486 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 2 mg iron;

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