Farro Pilaf with Mushrooms & Swiss Chard
Eat Your Bourbon Cookbook
Wow, so much flavor.
A great and healthy side dish.
Ingredients
- 8 oz. cremini and/or shitake mushrooms (stems removed & sliced)
- 2 Tbls. butter
- ½ t. smoked sea salt (see note)
- ½ t. red pepper flakes
- 2 Tbls. olive oil
- 1 medium onion, diced
- 1-1/2 c. pearled farro
- ½ c. white wine (chardonnay)
- 4-1/2 c. chicken stock
- ½ bunch Swiss chard, stems removed, green leaves finely sliced
- ¼ c. grated parmesan cheese, plus more for garnish
- ½ t. smoked sea salt (see Note)
- ½ t. smoked pepper (see Note)
Instructions
Heat a medium skillet on high heat. Add butter and melt. Add mushrooms and sauté until mushrooms are browned and crispy around the edges. Season with ½ t. smoked sea salt and ½ t, red pepper flakes. Set aside.
Heat a 3 qt. saucepan or Dutch oven over high heat. Add the olive oil and onions. Saute for 3-5 minutes or until soft and translucent.
Add the farro, stirring until toasted (about 1 minute). Add the wine and cook until reduced by half.
Pour in the stock and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until faro is tender and creamy (about 20-25 minutes).
Right before farro is done, add the Swiss chard and stir until wilted. Add the cooked mushrooms.
Remove from heat and add the Parmesan cheese, ½ t. smoked sea salt and ½ t. smoked pepper.
Stir well to combine and sever hot.
Serves 6
NOTE: If you can't find cremini mushrooms, you can substitute white button mushrooms.
If you can't find the smoked seasonings locally, you can purchase them online directly from the Eat Your Bourbon website.