Posted by Lynda Balslev
When you switch out the rice with farro in this risotto-style dish, you end up with farrotto. Like rice, the farro grains steep and simmer in stock, but without the nonstop requirement of stirring with rice. The difference is that farro has a hearty chewy texture, never succumbing to mushiness. Each nutty whole wheat grain maintains its shape, exuding earthy wholesomeness. You can’t help but feel healthy when you eat it.
Farro has an ancient pedigree, originating in the Mediterranean and the Middle East. Also known as emmer, and compared to spelt, farro is a species of wheat, high in fiber and rich in protein and B vitamins. It’s delicious in salads, pilafs, breads, soups and stews. If you haven’t tried it, you should.
Farro with Golden Beets and Shiitake Mushrooms
Carrot and rutabagas are good substitutes for the beets. Serves 4 to 6.
2 tablespoons olive oil, divided
1 medium shallot, finely chopped, about 1/4 cup
6 ounces shitake mushrooms, sliced 1/4-inch thick
1 garlic clove, minced
1 1/2 cups farro, rinsed and drained
2 cups chicken stock
2 tablespoons soy sauce
2 medium yellow beets, peeled, cut into 1/2-inch dice
1 teaspoon freshly ground pepper
1/2 cup flat leaf parsley, chopped
Heat one tablespoon olive oil in a medium saucepan over medium heat. Add the shallot and sauté until softened, about 2 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the farro and cook, stirring, until slightly toasted, about 1 minute. Pour in the stock and soy sauce. Bring to a boil, then reduce heat to low. Cover and simmer until the farro is tender but chewy, 20 to 25 minutes.
While the farro is cooking, heat one tablespoon olive oil in a skillet over medium heat. Add the beets and sprinkle with salt. Sauté until crisp tender and golden brown, 8 to 10 minutes, stirring occasionally. Transfer to a plate.
Add 1 tablespoon olive oil to the same skillet. Add the mushrooms in one layer and cook over medium-high heat until softened and slightly golden, 5 to 6 minutes.
To serve, toss farro with the beets and parlsey. If using feta, sprinkle over the farro. Serve warm or at room temperature.