Farro with Mushrooms & Hazelnuts by Rachael
Farro and Wild Mushroom Dressing
plus 1/4 tsp. olive oil
medium onion, chopped
medium leek, white and light green parts only, cut into 1/4-in.-thick half-moons
low-sodium chicken broth
sprigs fresh rosemary
wild mushrooms, trimmed and sliced
Kosher salt and pepper
- Heat oven to 350°F. On a small baking sheet, toss quinoa with 1⁄4 tsp oil and bake until toasted and nutty-smelling, 5 to 7 minutes; set aside.
- Heat 1 Tbsp oil in a Dutch oven on medium. Add onion and cook, covered, stirring occasionally, 5 minutes. Add leek, season with 1⁄2 tsp each salt and pepper, and cook, stirring occasionally, until vegetables begin to soften, 5 to 6 minutes.
- Transfer half of onion mixture to a bowl. Add farro to pot and cook, stirring, 1 minute. Add broth and rosemary and bring to a boil. Reduce heat and simmer, covered, until liquid has been absorbed, 30 to 35 minutes. Remove from heat and let sit, covered, 5 minutes. Discard rosemary and fluff with a fork.
- Meanwhile, heat 2 Tbsp oil in a large skillet on medium-high. Add half of mushrooms, season with 1⁄4 tsp each salt and pepper, and cook, tossing occasionally, until golden brown and tender, 5 to 6 minutes. Add half of garlic and cook, tossing, 1 minute; transfer to a large bowl. Repeat with remaining Tbsp oil and remaining mushrooms and garlic.
- Add farro, spinach, and reserved onion mixture to the bowl with mushrooms and toss to combine.
Video: Farro Risotto with Shiitake Mushrooms
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