Warm Farro Pilaf With Dried Cranberries Food

CREAMY FARRO PILAF WITH WILD MUSHROOMS

Creamy Farro Pilaf with Wild Mushrooms image

Crisp roasted mushrooms add texture and an earthy depth to velvety farro cooked in wine. Parmesan brings it all together.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
1 shallot, minced
1 cup farro
1/4 cup dry white wine
3 cups low-sodium chicken stock
Coarse salt
12 ounces wild mushrooms, such as shiitake or oyster, trimmed and cut into 1/2-inch slices
Red-pepper flakes
1 bunch spinach (10 ounces), stemmed
1/4 cup crumbled Parmesan, plus more for serving

Steps:

In a medium saucepan, heat 1 tablespoon oil over medium heat. Add shallot and cook, stirring, until tender, about 5 minutes. Add farro, stirring until toasted, 1 minute. 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 to 40 minutes. Season with salt and cover to keep warm.
Meanwhile, heat oven to 450 degrees. On a rimmed baking sheet, toss mushrooms with remaining 2 tablespoons oil and season with salt and red-pepper flakes. Roast, stirring once, until crisp and golden, 20 to 22 minutes.
Warm farro over medium heat and add spinach, stirring until wilted, about 1 minute. Stir in mushrooms and Parmesan. Top with additional Parmesan.

Nutrition Facts : Calories 261 g, Cholesterol 8 g, Fat 10 g, Fiber 6 g, Protein 13 g, SaturatedFat 2 g, Sodium 443 g

WARM FARRO PILAF WITH DRIED CRANBERRIES

Warm Farro Pilaf With Dried Cranberries image

Make and share this Warm Farro Pilaf With Dried Cranberries recipe from Food.com.

Provided by Sara Morford

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 medium carrot, cut in half
1 celery rib, cut in half
1/2 small onion
1 1/4 cups pearled cracked farro
4 cups no-chicken broth
2 tablespoons olive oil
1/2 medium onion, diced (2/3 cup)
1/2 lb kale, center stem removed, chopped (4 packed cups)
2 garlic cloves, minced (2 tsp.)
1/2 teaspoon aleppo pepper or 1/4 teaspoon red pepper flakes
1/2 cup dried cranberries
1/3 cup toasted pine nuts

Steps:

To make Farro: Heat oil in saucepan over medium-high heat. Add carrot, celery, and onion. Cook 3 to 5 minutes, or until vegetables start to brown. Add farro, and stir to coat grains with oil. Pour in broth, and bring mixture to a simmer. Reduce heat to low, and cover. Cook 20 minutes, or until just tender; drain. Discard carrot, celery, and onion. Cool Farro.
To make Pilaf: Heat oil in large skillet over medium-high heat. Sauté diced onion 5 to 7 minutes. Add kale, and cook 5 to 7 minutes, or until just wilted. Reduce heat to medium, and stir in garlic and Aleppo pepper. Cook 1 minute, then add Farro, and sauté 3 to 5 minutes, or until warmed through. Remove from heat, and stir in dried cranberries and pine nuts. Season with salt and pepper, if desired. Serve warm.

Nutrition Facts : Calories 151.3, Fat 12.4, SaturatedFat 1.4, Cholesterol 0.2, Sodium 437.4, Carbohydrate 9.3, Fiber 2.1, Sugar 2.3, Protein 3.1

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