Farro with Creamy Root Vegetables Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/2 c. water
2 1/2 c. chicken stock (or 2 1/2 c. water mixed with 2 1/2 tsp. chicken soup base
2 c. farro (usually sold by the other grains/oats/couscous)
4 T. olive oil, divided
2 medium shallots, finely chopped
1 1/2 lbs. turnips (3-4), peeled and cut into bite-sized pieces
1/2 lb. carrots, chopped (4 medium)
2 cloves garlic, thinly sliced
1/2 c. white wine
1/2 - 1 c. chicken stock (1/2-1 cup water plus 1/2-1 tsp. chicken soup base
1 c. Parmigiano-Reggiano cheese, grated
3 T. freshly chopped parsley
salt, to taste
Penzey's Freshly Ground Pepper, to taste
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Directions: |
Directions:Cook the farro according to package directions, cooking 1 minute short of the time used on the package,using half water and half chicken stock (5 c. liquid to 2 c. farro). Drain. The grain should have a slightly chewy texture. In a large frying pan, heat 3 T. olive oil. Add the shallots and cook until caramelized and still slightly firm, about 6-8 minutes. Add the turnips, carrots and garlic and cook for about 1 minute, just until fragrant. Stir in the farro and the white wine, stirring well to get up the brown bits in the pan. Add 1/2- 1 c. stock (enough to barely cover the farro/veggies) and cook over medium heat until reduced by half and the turnips are tender. Remove from the heat and stir in the cheese, parsley, salt and pepper. Drizzle with remaining 1 T. olive oil and serve. Note: I found the farro in a 14 oz. pack so I used that. The shallots cooked in about half the time. The recipe took longer to cook but I am not sure if I had the required amount of liquid. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:29 minutes prep 20 min. cook time |
Personal
Notes: |
Personal
Notes: Penzey's Spices Winter 2015
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