CRAB FARROTTO WITH PEAS
Steps:
- Add a splash of olive oil to a medium saucepot and heat over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the farro and toast for another few minutes until it smells nutty. Add the white wine and reduce by half. Season with salt and stir.
- Start to add the lobster stock by the ladleful, stirring occasionally and cooking until starting to thicken. Keep adding more stock as the liquid gets absorbed. Once thickened, after about 30 minutes, stir in the peas, crab, Parmesan, butter, pea shoots, marjoram, parsley, chives and lemon zest and juice. Use a wooden spoon to whip by hand until creamy, a couple of minutes. Serve in bowls.
MUSHROOM AND PEA FARROTTO
This grain-based side dish is made with farro, leeks, mushrooms, green peas and two kinds of cheese.
Provided by Giada De Laurentiis
Categories cheese,Italian,Legumes,mushrooms,rice and grain,side,vegetables
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a 3 1/2-quart pan over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the mushrooms to the pan and cook, stirring often, until golden brown and all of the water cooks out, 8 to 10 minutes. Remove the mushrooms to a plate with a slotted spoon. Add the remaining 2 tablespoons oil and the leeks. Reduce the heat to medium and cook the leeks, stirring often, until soft and fragrant, about 3 minutes. Add the garlic and salt and cook 1 more minute. Add the farro to the pan and stir to coat the grains in the oil and toast slightly, 2 to 3 minutes. Deglaze with the wine and stir. Cook the farro, stirring occasionally, until the wine evaporates almost completely, about 8 minutes. Add the broth in 1-cup increments, cooking until the liquid almost completely evaporates before adding the next increment; this will take about 45 minutes to complete. Remember to stir often to create a creamy texture.
- When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter. Continue to stir until the butter is melted in and the mixture is creamy. Stir in the peas at the last minute and serve.
MUSHROOM AND PEA FARROTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a 3 1/2-quart pan over medium-high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the mushrooms to the pan and cook, stirring often, until golden brown and all of the water cooks out, 8 to 10 minutes. Remove the mushrooms to a plate with a slotted spoon. Add the remaining 2 tablespoons oil and the leeks. Reduce the heat to medium and cook the leeks, stirring often, until soft and fragrant, about 3 minutes. Add the garlic and salt and cook 1 more minute. Add the farro to the pan and stir to coat the grains in the oil and toast slightly, 2 to 3 minutes. Deglaze with the wine and stir. Cook the farro, stirring occasionally, until the wine evaporates almost completely, about 8 minutes. Add the broth in 1-cup increments, cooking until the liquid almost completely evaporates before adding the next increment; this will take about 45 minutes to complete. Remember to stir often to create a creamy texture.
- When the farro is tender and absorbs almost all of the liquid, stir in the mushrooms, Parmigiano-Reggiano, Pecorino Romano and butter. Continue to stir until the butter is melted in and the mixture is creamy. Stir in the peas at the last minute and serve.
FARRO WITH MUSHROOMS
Farro is chewier than Italian rice and doesn't release starch when it's cooked, so there's no need to stir it the way you'd stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn't require tending.
Provided by Martha Rose Shulman
Categories dinner, weekday, one pot, main course, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.
- Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
- Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 769 milligrams, Sugar 8 grams
FARRO WITH WILD MUSHROOMS
We don't get to eat a lot of food that's identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun. They must have had mushrooms and fermented cream back then, so it's easy to imagine Cleopatra and Mark Antony enjoying this dish.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms.
- Heat olive oil in a pot over medium-high heat. Saute brown mushrooms with a pinch of salt in hot oil until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium, and cook and stir until hot, 2 to 4 minutes.
- Stir onion into mushrooms; cook and stir until translucent and golden, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Pour farro into mushroom mixture; stir until farro is coated in olive oil. Increase heat to high and add 1 cup chicken broth with a pinch of salt to mushroom mixture; bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes.
- Increase heat to high and stir remaining chicken broth into farro mixture; bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro is starting to get tender, about 15 minutes. Remove the lid from the pot and continue simmering uncovered until farro reaches desired tenderness, about 15 minutes more.
- Reduce heat to low; stir creme fraiche and parsley into farro mixture. Season with salt and black pepper. Stir Parmigiano-Reggiano cheese into farro and ladle into bowls.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 27.8 g, Cholesterol 8.6 mg, Fat 8.2 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 2.2 g, Sodium 400.9 mg, Sugar 1.8 g
CREAMY MUSHROOM, PEA & FARRO CASSEROLE
Try something new for dinner tonight with this Creamy Mushroom, Pea & Farro Casserole. Made with pearled farro, alfredo sauce, cheese, mushrooms and more, this farro casserole has rich flavor that your family will love. You can even make it ahead of time and refrigerate it for up to 24 hours.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cook farro as directed on package.
- Meanwhile, cook mushrooms in medium nonstick skillet sprayed with cooking spray on medium heat 4 to 5 min. or until tender, stirring frequently.
- Drain farro; spoon into large bowl. Add mushrooms, pasta sauce, peas, thyme, 1/2 cup cheese and 2 Tbsp. onions; mix lightly.
- Spoon into 1-1/2-qt. casserole sprayed with cooking spray; sprinkle with remaining cheese, then bread crumbs.
- Bake 20 to 25 min. or until casserole is heated through and topping is lightly browned.
- Sprinkle with remaining onions.
Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g
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GIADA'S MUSHROOM PEA FARROTTO RECIPE - TODAY.COM
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- Heat a 3½-quart pan over medium high heat. Add 2 tablespoons of oil and heat another 30 seconds. Add the mushrooms to the pan and cook, stirring often, for 8 to 10 minutes or until they golden brown and all of the water has cooked out. Remove the mushrooms to a plate with a slotted spoon.
- Add the remaining 2 tablespoons of oil and the leeks. Reduce the heat to medium and cook the leeks, stirring often, until soft and fragrant, about 3 minutes. Add the garlic and salt and cook an additional minute. Reduce the heat to medium and add the farro to the pan and stir to coat the grains in the oil and toast slightly. This will take another 2 to 3 minutes. Deglaze with the white wine and stir. Cook the farro, stirring occasionally, until the white is almost completely gone. This will take about 8 minutes.
- Continue doing this with the broth, adding in 1 cup increments and cooking down until almost gone. Remember to stir often to help create a creamy texture. This will take about 45 minutes to complete. When the farro is tender and almost all of the liquid has been absorbed, stir in the mushrooms, pecorino, parmesan and butter. Continue to stir until the butter is melted in and the mixture is creamy. Stir in the peas at the last minute just to warm them through.
MUSHROOM AND PEA FARROTTO | GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 1 hr 30 minsCategory Main CourseCalories 594 per serving
- Heat a 3 1/2 qt pan over medium high heat. Add 2 tablespoons of oil and heat another 30 seconds. Add the mushrooms to the pan and cook, stirring often, for 8 to 10 minutes or until they golden brown and all of the water has cooked out. Remove the mushrooms to a plate with a slotted spoon.
- Add the remaining 2 tablespoons of oil and the leeks. Reduce the heat to medium and cook the leeks, stirring often, until soft and fragrant, about 3 minutes. Add the garlic and salt and cook an additional minute. Reduce the heat to medium and add the farro to the pan and stir to coat the grains in the oil and toast slightly. This will take another 2 to 3 minutes. Deglaze with the white wine and stir.
- Cook the farro, stirring occasionally, until the white is almost completely gone. This will take about 8 minutes. Continue doing this with the broth, adding in 1 cup increments and cooking down until almost gone. Remember to stir often to help create a creamy texture. This will take about 45 minutes to complete.
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