Farro with Porcini and Wild Mushrooms
| Yield: | 4 Servings |
| Categories: | Vegetarian, Grains, Main Dishes, Vegetables |
| 2 | c | Whole-grain Italian farro |
| 6 | c | Water |
| Salt | ||
| 1/2 | oz | Dried porcini mushrooms; (1/2 cup) |
| 1 | c | Hot water |
| 1 | tb | Extra-virgin olive oil |
| 8 | oz | Shiitake mushrooms; stems removed and sliced 1/4 inch thick |
| 8 | oz | White mushrooms; cleaned and sliced 1/4 inch thick |
| 1 | sm | Onion; peeled and sliced 1/4 inch thick |
| 2 | Cloves garlic; crushed | |
| 2 | tb | Chopped fresh marjoram leaves |
| 1 | ts | Chopped fresh rosemary |
| 1/2 | ts | Grated orange zest |
| Salt and freshly ground black pepper | ||
| 1 | c | Dry white wine |
| 4 | oz | Freshly grated Asiago cheese; (optional) |
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