farro, soaked at least two hours
shallots, thinly sliced
parmesan cheese (Optional. Use vegan parmesan cheese or 2 tbsp. nutritional yeast for vegan version)
- Soak unhulled farro for at least 2 hours in water. Once soaked, drain and rinse.
- In a large skillet, heat 1 tsp. oil over medium heat and add the shallots, mushrooms and a pinch of salt. Saute until caramelized and brown, about 10 minutes. Stir in the thyme and set aside.
- In a medium saucepan, heat the remaining tsp. of oil over medium heat and add the farro. Cook until toasted and nutty, about 1-2 minutes.
- In a separate sauce pan, bring the 4 cups of vegetable broth to a simmer.
- Stir in the ¼ cup white wine and stir until absorbed.
- Add in the vegetable broth, ½ cup at a time until well absorbed. Continue to add broth in, ½ cup at a time until you have gone through 3 cups of broth. Stir the farro often to ensure that the liquid is absorbed.
- Add in the reserved mushroom mixture and add in another ½ cup of broth. Keep stirring until creamy, stirring in the parmesan cheese.
- You make not need the remaining ½ cup of broth but if you need more moisture, add in the last ½ cup.
- Season with salt/pepper as needed and serve hot.
Notes: For extra fiber, I used brown, unhulled farro in this recipe. If you are using pearled farro, you don't need to soak. For extra fiber, I used brown, unhulled farro in this recipe. If you are using pearled farro, you don't need to soak.
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