Распечатать
E-mail
 |
Ингредиенты
- 1/2 ounce (1/2
- cup, approximately) dried porcini mushrooms
- 1 quart chicken stock or vegetable stock
- 1 1/2 cups farro
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely chopped onion
- 1 pound cremini mushrooms or wild mushrooms (or a mixture
- of the two), cleaned, trimmed and sliced
- Salt to taste
- 2 large garlic cloves, green shoots removed, minced
- 2 teaspoons chopped fresh rosemary
- 1/2 cup dry white wine
- Freshly ground pepper to taste
- 1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup)
- 1/4 cup chopped fresh parsley
View Full Recipe at Colie's Kitchen
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1667g | |
| Calories 755 | |
| Calories from Fat 363 | 48% |
| Total Fat 41.13g | 51% |
| Saturated Fat 11.64g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 2191mg | 91% |
| Potassium 3126mg | 89% |
| Total Carbs 37.74g | 10% |
| Dietary Fiber 9.3g | 31% |
| Sugars 12.11g | 8% |
| Protein 38.57g | 62% |
.%20Place%20in%20a%20saucepan,%20and%20bring%20to%20a%20simmer.%20Season%3C/p%3E%3Cp%3Ewith%20salt%20to%20taste.%3C/p%3E%3Cp%3EHeat%20the%20oil%20over%20medium%20heat%20in%20a%20large,%20heavy%20nonstick%3C/p%3E%3Cp%3Eskillet.%20Add%20the%20onion.%20Cook,%20stirring,%20until%20it%20begins%20to%20soften,%20about%20three%3C/p%3E%3Cp%3Eminutes.%20Add%20the%20fresh%20mushrooms.%20Cook,%20stirring,%20until%20they%20begin%20to%20soften%3C/p%3E%3Cp%3Eand%20sweat.%20Add%20salt%20to%20taste,%20the%20garlic%20and%20rosemary.%20Continue%20to%20cook,%3C/p%3E%3Cp%3Estirring%20often,%20until%20the%20mushrooms%20are%20tender,%20about%20five%20minutes.%20Add%20the%3C/p%3E%3Cp%3Efarro%20and%20reconstituted%20dried%20mushrooms.%3C/p%3E%3Cp%3ECook,%20stirring,%20until%20the%20grains%20of%3C/p%3E%3Cp%3Efarro%20are%20separate%20and%20beginning%20to%20crackle,%20about%20two%20minutes.%20Stir%20in%20the%3C/p%3E%3Cp%3Ewine%20and%20cook,%20stirring%20until%20the%20wine%20has%20been%20absorbed.%20Add%20all%20but%20about%201%3C/p%3E%3Cp%3Ecup%20of%20the%20stock,%20and%20bring%20to%20a%20simmer.%3C/p%3E%3Cp%3ECover%20and%20simmer%2050%20minutes%20or%20until%3C/p%3E%3Cp%3Ethe%20farro%20is%20tender;%20some%20of%20the%20grains%20will%20be%20beginning%20to%20splay.%20Remove%20the%3C/p%3E%3Cp%3Elid,%20and%20stir%20vigorously%20from%20time%20to%20time.%20Taste%20and%20adjust%20seasoning.%20There%3C/p%3E%3Cp%3Eshould%20be%20some%20liquid%20remaining%20in%20the%20pot%20but%20not%20too%20much.%20If%20the%20farro%20is%3C/p%3E%3Cp%3Esubmerged%20in%20stock,%20raise%20the%20heat%20and%20cook%20until%20there%20is%20just%20enough%20to%3C/p%3E%3Cp%3Emoisten%20the%20grains,%20like%20a%20sauce.%20If%20there%20is%20not,%20stir%20in%20the%20remaining%20stock.%3C/p%3E%3Cp%3EIf%20not%20serving%20right%20away,%20cover%20and%20let%20stand.%20Just%20before%20serving,%20bring%20back%3C/p%3E%3Cp%3Eto%20a%20simmer,%20add%20the%20Parmesan,%20parsley%20and%20pepper,%20and%20stir%20together.%20Remove%3C/p%3E%3Cp%3Efrom%20the%20heat%20and%20serve.%3C/p%3E%3Cp%3EOriginal%20Recipe%20Source%3C/p%3E%3Cp%3ECheck%20Out%20Our%20Online%20Recipe%20Book:%20www.CafeChatterbox.com%3C/p%3E){kind=link}