Thursday, October 12, 2017

Wild Mushroom Farro

This tasty recipe comes from Chloe's Vegan Italian Kitchen, by Chloe Coscarelli.  The only change I made was to add about 1-2 tblsp of red pepper flakes to add a little zip!  Enjoy!

Wild Mushroom Farro with Lemon, Mint, and Artichokes


  • 3 tblsp olive oil
  • 1 lb mixed mushrooms, chopped
  • salt and pepper to taste
  • 1 14 oz. can quartered artichokes
  • 1 tblsp jar garlic
  • 1/4 cup white wine
  • 1/4 cup vegetable broth
  • 2 cups cooked farro (cook like you'd cook rice, with about 4 cups of water)
  • 2 tblsp chopped fresh mint
  • zest of 1 lemon (plus I added the juice from the lemon as well)
  • 1-2 tblsp red pepper flakes
  1. In a large pot, heat oil and saute mushrooms with salt and pepper until soft.  Add artichokes and garlic and saute another couple of minutes.
  2. Add wine and cook until the liquid is almost gone.  Add broth and farro and cook again until the broth is almost gone.
  3. Remove from heat and stir in mint, lemon zest, and lemon.

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