Wow, so much flavor.
A great and healthy side dish.
8 oz. cremini and/or shitake mushrooms (stems removed & sliced)
2 Tbls. butter
½ t. smoked sea salt (see note)
½ t. red pepper flakes
2 Tbls. olive oil
1 medium onion, diced
1-1/2 c. pearled farro
½ c. white wine (chardonnay)
4-1/2 c. chicken stock
½ bunch Swiss chard, stems removed, green leaves finely sliced
¼ c. grated parmesan cheese, plus more for garnish
½ t. smoked sea salt (see Note)
½ t. smoked pepper (see Note)
Heat a medium skillet on high heat. Add butter and melt. Add mushrooms and sauté until mushrooms are browned and crispy around the edges. Season with ½ t. smoked sea salt and ½ t, red pepper flakes. Set aside.
Heat a 3 qt. saucepan or Dutch oven over high heat. Add the olive oil and onions. Saute for 3-5 minutes or until soft and translucent.
Add the farro, stirring until toasted (about 1 minute). Add the wine and cook until reduced by half.
Pour in the stock and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until faro is tender and creamy (about 20-25 minutes).
Right before farro is done, add the Swiss chard and stir until wilted. Add the cooked mushrooms.
Remove from heat and add the Parmesan cheese, ½ t. smoked sea salt and ½ t. smoked pepper.
Stir well to combine and sever hot.
Serves 6