CREAMY FARRO PILAF WITH WILDMUSHROOMS

CREAMY FARRO PILAF WITH WILDMUSHROOMS image

Categories Pasta

Yield 6 servings

Number Of Ingredients 13

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3 Tbsp. EV Olive Oil
1 large shallot, minced
1 C. farro
1/4 C. dry white wine
3 C. chicken stock (low-sodium, if preferred)
Coarse salt
12 oz. wild mushrooms, such as shitakes or oysters,
(I used a combo of both), trimmed and cut into 1/2 "
slices
Red pepper flakes
1 bunch baby spinach ( 6-10 oz.)
3/4 cup crumbled (I grated) Parmesan, plus more for
serving at table

Steps:

1. Heat oven to 450 for roasting mushrooms. 2. In a medium saucepan, heat 1 Tbsp. oil over medium heat. Add shallot and cook stirring, until tender, about 5 min. Add farro, stirring til toasted, 1-2 min. Add wine and reduce by half. Add stock, bring to a boil, then reduce heat and simmer, stirring occasionally, until farro is tender and creamy, 35- 40 min. Season with salt and cover to keep warm. 3. On a rimmed baking sheet toss mushrooms with remaining 2 Tbsp. oil and season with salt and red pepper flakes. Roast, stirring occas., til crisp and golden, 20 - 22 min. 4. Warm farro over medium heat and add spinach, stirring til wilted, about 1-2 min. Stir in mushrooms and Parmesan. Pass additional cheese at table.