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 Shiitake Mushrooms and Roasted Yellow Beets
Serves 4 to 6
1 tablespoon unsalted butter
2 tablespoons olive oil, divided
1 small shallot, finely chopped, about 2 tablespoons
8 ounces shiitake mushrooms, sliced 1/4-inch thick
1 large garlic clove, minced
1 teaspoon thyme
1 cup semi-pearled farro, rinsed and drained
1/4 cup dry white wine
2 cups chicken stock (or mushroom stock for a vegetarian version)
1 medium beet, 6 to 8 ounces, peeled and diced
2 tablespoons chopped Italian parsley, plus extra for garnish
1/2 teaspoon freshly ground black pepper
1/4 cup crumbled fresh goat cheese or feta, optional
1. Melt the butter with 1 tablespoon olive oil in a large saucepan over medium heat. Add the shallot and sauté until softened, about 2 minutes. Add the mushrooms, lightly season with salt, and cook until they begin to soften and release their juices, 3 to 4 minutes, stirring constantly. Add the garlic and thyme and sauté until fragrant, about 30 seconds. Add the farro and cook until slightly toasted, about 2 minutes, stirring constantly. Pour in the wine and stir until absorbed. Add the stock and 1/2 teaspoon salt and bring to a boil. Reduce the heat to low and cover the pot. Simmer until the farro is tender and the liquid has been absorbed, 30 to 40 minutes.
2. While the farro is cooking, heat the oven to 400°F. Toss the beets, 1 tablespoon oil, and 1/4 teaspoon salt in a bowl. Spread on a small rimmed baking sheet or baking pan and roast in the oven until the beets are tender and golden brown in spots, about 20 minutes.
3. When the farro is ready, stir in the beets, parsley, and black pepper. Serve garnished with additional parsley and crumbled fresh goat cheese, if using.
12 thoughts on “Golden Beet and Shiitake Farrotto”
This sounds very interesting. I never sautéed beets before.
This looks so delicious!
My family adores faro, although they will kindly ask “What grain is this?” The texture is much more pleasing than wheat or Kamut berries! The soy sauce and mushrooms add a depth of flavor that is so enticing!
I have to try farro – love its use in your recipe and lovely dish.
Delicious! I am a big fan of farro.
This looks fantastic – and so healthy! I’m thinking of trying to grow beets this year!
Great! I’ll come taste them.
Oooh, farro! I keep meaning to go out and get some but I can never seem to find it when I do…will have to keep looking I guess.
This sounds like a dish that I know I would enjoy just the way it is as I love beets.
I love the texture of farro, and MUST give this dish a try. Haven’t cooked with shiitakes in forever…silly me.
I’ve never had farro, but you have inspired me to! This looks so delicious, and I’m looking for healthy meals for lunch! Oh, and by the way, I want that bowl, I want that fork, and I want that napkin!! Just beautiful!! 🙂
I need to do this! Katherine had farro risotto at a restaurant and has been talking about it since. This looks delicious.
Comments are closed.