Cooking With Wine Forest Forest Farro

Wine Forest Forest Farro

 

This ancient grain's nutty richness united with wild porcini and shiitake mushrooms makes it a healthy comfort food of the highest order. Our versatile Wine Forest Forest Farro becomes a remarkable risotto, a complex, mushroomy side dish, or a hearty soup.

Instructions for Forest Farro Side

2 cups Wine Forest Forest Farro

4½ cups stock (chicken, vegetable or beef)

1 teaspoon salt (adjust to your stock choice)

1 Tablespoon butter

Combine the Forest Farro, the stock and salt in a large pan over medium heat and cook for 30 minutes.

Finish with the butter and pepper to taste.

Instructions for Forest Farro Soup

2 cups Wine Forest Forest Farro

8 cups stock (chicken, vegetable or beef)

1 teaspoon salt (adjust to your stock choice)

1 Tablespoon butter

Combine the Forest Farro, the stock and salt in a large pan over medium heat and cook for 30 minutes.

Finish with the butter and pepper to taste.

Instructions for Forest Farro Risotto

2 cups Wine Forest Forest Farro

5 cups warm stock (chicken, vegetable or beef)

1 teaspoon salt (adjust to your stock choice)

pepper to taste

½ cup grated parmesan

chopped parsley to garnish

Combine the Forest Farro and 2 cups of the stock and salt in a large sauce pan pan over medium heat and cook at a lively simmer, stirring frequently until stock is almost absorbed. While continuing to stir, add the stock, ½ cup at a time, letting each addition be absorbed by the cooking until all the stock has been added. Add salt and pepper and remove from the heat.

Farro should be tender, yet have a little firmness.

Fold in grated parmesan. Let rest for 5 minutes. Serve hot and sprinkle with parsley.