Farro Risotto with Shiitake Mushrooms

I was first introduced to farro by Christina Pirello, at one of her cooking classes. I fell in love with it while vacationing in Italy this summer. It's similar to barley, but has a sweeter flavor and a chewier texture. Farro has more protein than quinoa, it's an excellent source of fiber, and can be used in soups, stews and salads.

It comes pearled, semi pearled or whole. Pearled cooks the fastest, but you lose some of the nutrition. If you can find it, whole farro is your best option, but I also have semi pearled in my pantry in case I'm in a rush. With whole farro, you can soak it prior to cooking to help speed up the cooking time.

This recipe used whole farro. Your cooking time will be shorter if you're using pearled and you won't have to soak it.

                              

Farro Risotto with Shiitake Mushrooms

1 C uncooked whole farro (soaked in water for at least an hour)

1/2 lg onion, finely diced

2 cloves of garlic, finely diced

3-4 TBS extra virgin olive oil

Generous pinch of sea salt

8-10 shiitake mushrooms, sliced and stems removed

1/4 C white wine

3+ C of hot vegetable broth (the amount depends on the type of farro you use....have extra just in case)

In a large sauté pan, combine oil, onions and garlic. Sprinkle with salt and sauté over low heat 3-4 minutes. Add sliced mushrooms and the drained farro. Sauté for 2-3 minutes. Add the wine and stir until absorbed.

Gradually add the hot broth, one half cup at a time, until the broth is absorbed and the farro is al dente. Again, you may need less or more broth, depending on the farro.

This recipe serves 3-4 people and can be halved for 1-2 servings.

Lentils with Red Cabbage, Shiitake and Onions

This is a quick and easy dish that can be a side, or your main course if you're vegan/vegetarian. The ingredients are natural sources of fiber, iron and protein.

Lentils with Red Cabbage, Shiitake and Onions

1 C Green Lentils

1 Yellow Onion, quartered and sliced

1 C Red Cabbage, sliced the same size as the onions

8 Shiitake mushrooms, stems removes and tops sliced

2 cloves of Garlic, finely sliced

3-4 TBS Tamari

1 Bay leaf

4-5 TBS of Organic Extra Virgin Olive Oil

Salt and Pepper

Rinse the lentils and put them in a small sauce pan with the bay leaf. Cover with water, about an inch or so above the lentils and bring to a boil. Reduce heat and simmer for about 20 minutes.

In the mean time, add the olive oil, onion, cabbage, mushrooms and garlic to a large fry pan with a lid. Season with salt and pepper and saute over medium heat for 2-3 minutes. Reduce heat to low and cover. Allow this to braise in it's own moisture for about 10 minutes, checking towards the end to make sure it's not burning. The veggies should be lightly caramelized. 

Drain the lentils (remove the bay leaf) and add them to the veggies. Add the Tamari, stir and serve.

Serves 4 as a main dish; 6 as a side. Vegan and Gluten Free.

*Just a reminder that I use all organic ingredients. Support your local organic farms whenever possible. Say NO to GMOs!