Ingredients
- For the Farro:
- 1 cup farro
- 4 cups stock, chicken or vegetable
- 1 tablespoon Urbani black truffle oil
- 3 tablespoons Extra Virgin olive oil, divided
- For the Mushrooms:
- 2 cups wild mushrooms of your choice, thinly sliced, or cut in half
- 5 garlic cloves, peeled, minced
- 1/2-3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup parmesan cheese, grated
- 1/2 cup blanched spinach, squeezed and roughly chopped
- 1/3 cup fresh parsley, finely chopped
Make it step by step
- For the Farro: Place the farro in a mesh sieve and rinse with cold water. Drain well and set aside.
- Transfer the farro to a medium size saucepan. Add the chicken stock and a dash of salt. Place over medium-high heat and bring to a boil. Reduce the heat to low, cover and cook for about 25-30 minutes until softened but still slightly chewy. Remove from the heat and drain any remaining liquid.
- For the Mushrooms: Place a large sauce pan over medium-high heat. Add two tablespoons of oil. When hot, but not smoking, add the sliced mushrooms. Allow to cook, undisturbed for a few minutes. Add the garlic and cook until fragrant, about 30 seconds longer. Remove form the heat.
- Add the cooked farro to the mushrooms. Add the remaining 1 tablespoon of olive oil, salt, pepper, truffle oil, parmesan cheese, chopped spinach and parsley, toss well to coat. Taste and adjust the seasoning as needed. Serve warm or room temperature.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Simmer + Sauce, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.