Farro and Double-Mushroom Pot
4
Points®
Temps total: 4 h 2 min • Préparation: 32 min • Cuisson: 3 h 30 min • Portions: 8 • Difficulté: Facile
Farro is a hearty grain with a texture somewhere between rice and barley. In this stew-like recipe it tastes fantastic with earthy mushrooms, diced canned tomatoes, butternut squash, and grated cheese sprinkled on top.
Ingrédients
Fresh parsley
½ cup(s), flat-leaf, coarsely chopped
Garlic
4 clove(s), large, minced
Lemon
½ wedge(s), grated zest
Table salt
½ tsp(s)
Table salt
1 pinch(es)
Black pepper
¼ tsp(s)
Black pepper
1 pinch(es)
Olive oil
1½ tbsp(s)
Mushrooms
8 oz, white variety, sliced
Fresh shiitake mushroom
3½ oz, sliced
Onion
1 large
Fresh thyme
1½ tbsp(s), chopped
Crushed red pepper flakes
¼ tsp(s)
Butternut squash
2 pound(s), peeled, seeded, and cut into 1/2-inch dice
Canned diced tomatoes
28 oz, (1 can)
Vegetable broth
32 oz, (32-ounce) carton
Uncooked farro
1¼ cup(s), rinsed and drained
Grated Parmesan cheese
½ cup(s), or grated Grana Padano cheese
Instructions
1
In a cup, stir together parsley, one-third of garlic, lemon zest, a pinch salt, and a pinch black pepper. Refrigerate.
2
In a large nonstick skillet over medium heat, warm oil. Add mushrooms and onion; sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring occasionally, until vegetables are softened and begin to brown, about 10 minutes. Add remaining garlic, thyme, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds longer. Transfer vegetable mixture to a 5- or -6-qt slow cooker.
3
To slow cooker, add squash, tomatoes, broth, and farro; add remaining 1/4 tsp salt and 1/8 tsp black pepper, stirring to mix. Cover and cook until farro and squash are tender, 3 1/2 to 4 hours on High, stirring in additional broth or water to thin stew if needed. Divide stew evenly among 8 bowls. Sprinkle with reserved parsley mixture and cheese
4
Per serving: about 11/2 cups stew and 1 tbsp cheese
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