Farro & double-mushroom pot

Name: Farro & double-mushroom pot
Prep time: 25 min
Cook time: 225 min
Total time: 250 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.5 cup(s) Fresh parsley chopped; 1 tsp Lemon zest; 4 large clove(s) Garlic minced, divided; 1 pinch(es) Table salt; 1 pinch(es) Black pepper; 1.5 Tbsp Olive oil; 8 oz Mushrooms white variety, sliced; 3.5 oz Shiitake mushroom stemmed and sliced; 1 large Uncooked onion chopped; 0.5 tsp Table salt; 0.25 tsp Black pepper; 1.5 Tbsp Fresh thyme chopped; 0.25 tsp Red pepper flakes; 2 pound(s) Uncooked butternut squash peeled, seeded, and cut into 1⁄2-inch pieces; 28 oz Canned diced tomatoes; 32 fl oz Vegetable broth non-fat; 1.25 cup(s) Uncooked farro whole-grain, rinsed and drained; 0.5 cup(s) Grated Parmesan cheese or grated Grana Padano cheese

Points®

Total Time

4 hr 10 min

Prep

25 min

Cook

3 hr 45 min

Serves

Difficulty

Easy

Whole-grain farro holds up well after hours in the slow cooker. You could also use whole-grain barley, but try to avoid pearled versions of either because they’ll get mushy. If you don’t have a slow cooker, you can use a Dutch oven on the stovetop; simmer for 1 to 11/2 hours or until the grains are tender. Farro is a hearty grain with a texture somewhere between rice and barley. In this stew-like recipe it tastes fantastic with earthy mushrooms, diced canned tomatoes, butternut squash, and grated cheese sprinkled on top.

Ingredients

Fresh parsley

½ cup(s), chopped

Lemon zest

1 tsp

Garlic

4 large clove(s), minced, divided

Table salt

1 pinch(es)

Black pepper

1 pinch(es)

Olive oil

1½ Tbsp

Mushrooms

8 oz, white variety, sliced

Shiitake mushroom

3½ oz, stemmed and sliced

Uncooked onion

1 large, chopped

Table salt

½ tsp

Black pepper

¼ tsp

Fresh thyme

1½ Tbsp, chopped

Red pepper flakes

¼ tsp

Uncooked butternut squash

2 pound(s), peeled, seeded, and cut into 1⁄2-inch pieces

Canned diced tomatoes

28 oz

Vegetable broth

32 fl oz, non-fat

Uncooked farro

1¼ cup(s), whole-grain, rinsed and drained

Grated Parmesan cheese

½ cup(s), or grated Grana Padano cheese

Instructions

In a large cup, stir together parsley, lemon zest, one-third of garlic, a pinch of salt, and a pinch of black pepper. Refrigerate.
In a large nonstick skillet over medium heat, warm oil. Add mushrooms and onion; sprinkle with 1⁄4 tsp salt and 1/8 tsp black pepper. Cook, stirring occasionally, until vegetables are softened and begin to brown, about 10 minutes. Add thyme, red pepper flakes, and remaining garlic and cook, stirring, until fragrant, about 30 seconds longer. Transfer vegetable mixture to 5- or 6-quart slow cooker.
To slow cooker, add squash, tomatoes, broth, and farro; season with remaining 1⁄4 tsp salt and 1/8 tsp black pepper, stirring to mix. Cover and cook, stirring in additional broth or water to thin stew if needed, until farro and squash are tender, 31⁄2 to 4 hours on High. Divide stew among 8 bowls. Sprinkle with parsley mixture and cheese.
Per serving: about 11⁄2 cups stew and 1 tbsp cheese

Farro & double-mushroom pot

Ingredients

Instructions

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