28 Mar Farro With Broccoli
This dish includes shiitake mushrooms making it a hearty vegetarian main dish. Just leave out the parmesan cheese, and it’s vegan. You can also substitute broccoli with Swiss chard and it’s equally savory!
Serves 4 as a main or 8 as a side.
Ingredients
- 1 cup whole farro
- 1 teaspoon salt
- 2 Tablespoons olive oil
- 1 medium red onion, thinly sliced
- 15 shiitake mushrooms, stems removed and thinly sliced
- 5 cloves garlic, chopped
- 1 medium head broccoli, cut into small florets (reserve the stems for another use)
- 1 Tablespoon soy sauce
- 2/3 cup water
- 1/2 cup grated parmesan cheese (omit to make vegan)
- Freshly ground black pepper
Directions
1. Place the farro in a medium pot with cold water to cover by an inch. Soak for 20 minutes. After 20 minutes, drain the soaking water and add fresh water to cover the farro by two inches. Add the salt. Bring the farro to a boil over high heat, then reduce the heat to maintain a gentle boil. Cook for about 25 minutes, until the farro is tender but still chewy. Drain.
2. Meanwhile, heat the olive oil in a 12-inch skillet over medium-high heat. Add the onion, mushrooms and garlic and cook, stirring occasionally, until the onion is soft and the mushrooms have reduced substantially in volume, about 7 minutes. Lower the heat if necessary to prevent the onion and garlic from browning. Add the broccoli florets, soy sauce and water to the pan. Cover and simmer until the broccoli is quite tender, 5 to 7 minutes more. (Cook the broccoli only as much as you like it cooked. I prefer this dish without any hint of crunch.) Remove the lid and cook one minute more to reduce any remaining liquid to just a few tablespoons.
3. Off the heat, add the drained farro and the parmesan cheese to the pan. Stir well and season to taste with pepper. Serve warm.
Option: garnish with walnuts
Preparation time: 30 minute(s)
Cooking time: 30 minute(s)