Farro with Mushrooms and Bacon
This is a great hearty winter dish. It was inspired by Farro with Mushrooms from Martha Rose Shulman in The New York Times. I made several changes including adding bacon and adjusting the quantities to my liking. It can be made in advance and rewarmed on the stovetop. Vegetarians can omit the bacon and substitute vegetable stock for the chicken stock. The dried porcini mushroom liquid provides lots of flavor so try to track some down. Specialty shops often carry them although Asian stores usually carry other varieties of dried mushrooms which can be used. If you suspect your dried mushrooms may have some grit after youve soaked them and squeezed them out you could swish them in a small bowl of water to remove any grit. The liquid could be passed through cheesecloth to trap any debris. I used thick-cut unsmoked bacon. Pancetta works well too. If using smoked bacon try to find one thats not too smoky you dont want to overwhelm the nutty flavor of the farro. Good-quality bacon can be found in natural foods stores farmers markets and at butcher shops. Farro can be found in Italian specialty stores and online. Its sometimes available pearled but I used whole grain farro for this recipe. Rustichella brand. If you use pearled note that it cooks faster so youll need to keep an eye on it and adjust the cooking time. Follow the instructions on the package for using it.
This is a great hearty winter dish. It was inspired by Farro with Mushrooms from Martha Rose Shulman in The New York Times. I made several changes including adding bacon and adjusting the quantities to my liking. It can be made in advance and rewarmed on the stovetop. Vegetarians can omit the bacon and substitute vegetable stock for the chicken stock. The dried porcini mushroom liquid provides lots of flavor so try to track some down. Specialty shops often carry them although Asian stores usually carry other varieties of dried mushrooms which can be used. If you suspect your dried mushrooms may have some grit after youve soaked them and squeezed them out you could swish them in a small bowl of water to remove any grit. The liquid could be passed through cheesecloth to trap any debris. I used thick-cut unsmoked bacon. Pancetta works well too. If using smoked bacon try to find one thats not too smoky you dont want to overwhelm the nutty flavor of the farro. Good-quality bacon can be found in natural foods stores farmers markets and at butcher shops. Farro can be found in Italian specialty stores and online. Its sometimes available pearled but I used whole grain farro for this recipe. Rustichella brand. If you use pearled note that it cooks faster so youll need to keep an eye on it and adjust the cooking time. Follow the instructions on the package for using it.
- 2 tablespoons olive oil
- 2 teaspoons chopped fresh rosemary
- salt and freshly-ground black pepper
- 2 cloves garlic (peeled and minced)
- 1/2 ounce (15g) dried porcini mushrooms
- 1 1/2 cups (355ml) water
- 1 cup (135g) diced thick-cut bacon or pancetta,
- 1 small onion (peeled and diced)
- 12 ounces (340g) brown mushrooms (trimmed, cleaned and quartered (about 4 cups))
- 1 1/4 cups (215g) farro
- 3/4 cup (180ml) dry white wine
- 2 1/2 cups (590ml) chicken stock, (preferably homemade (or
- 1 cup (90g) grated parmesan
- 1/2 cup (40g) chopped flat-leaf parsley
- Carbohydrate 3.4476226320591 g
- Cholesterol 0 mg
- Fat 1.74239703569306 g
- Fiber 0.555844413246097 g
- Protein 0.46991453681718 g
- Saturated Fat 0.253999639219912 g
- Serving Size 1 1 generous serving (122g)
- Sodium 582.994846059606 mg
- Sugar 2.89177821881301 g
- Trans Fat 0.0596155120683313 g
- Calories 30 calories
Step-by-step
- Bring 1 1/2 cups of water to a boil in a small saucepan. Remove from heat, add the dried mushrooms, and let stand 15 to 30 minutes. Drain the mushrooms, reserving the liquid, then squeeze the mushrooms to extract as much liquid as possible. Chop the dried mushrooms into small pieces and set aside.
- Heat the olive oil in a soup pot or medium-sized Dutch oven, over moderate heat. Add the diced bacon and cook a few minutes, stirring, until it's cooked through. Add the onions, garlic and rosemary, and cook 2 to 3 more minutes, until the onions are soft and wilted.
- Add the mushrooms and season lightly with salt and freshly ground black pepper. Cook the mushrooms until they're soft and cooked through. Stir in the farro and cook for another minute or two, stirring frequently. Add the wine and continue to cook until the wine is almost completely absorbed.
- Pour in the chicken stock, the mushroom liquid and stir in the chopped dried mushrooms. Increase the heat until the liquid begins to boil, then reduce the heat to a low simmer and cover. Cook until the farro grains are tender and almost all the liquid is absorbed, about 50 minutes to 1 hour, stirring every so often.
- Turn off the heat and stir in the Parmesan and parsley. Taste, and season with additional salt and pepper, if desired.
A Hearty and Flavorful Farro Dish: Perfect for a Cozy Night In
As a busy working mom, I'm always on the lookout for recipes that are both delicious and easy to prepare. This farro with mushrooms and bacon dish fits the bill perfectly. It's a hearty and satisfying meal that's perfect for a chilly evening, and it's surprisingly simple to make.
The inspiration for this recipe came from a farro and mushroom dish I found in a magazine. However, I wanted to add a bit more depth of flavor and heartiness, so I incorporated bacon. Oh my goodness, the smoky saltiness of the bacon paired with the earthy mushrooms and nutty farro is simply divine. The combination of textures – the chewy farro, the tender mushrooms, and the crispy bacon – creates a truly delightful eating experience.
What I love most about this recipe is its versatility. It's easily adaptable to different dietary preferences. Vegetarians can easily omit the bacon and substitute vegetable broth for the chicken broth, retaining the wonderful flavors. I’ve even experimented with adding different types of mushrooms, like cremini or shiitake, for a unique twist on the flavor profile. And the best part? It’s a make-ahead meal! Prepare it in the afternoon, and you'll have a warm and comforting dinner ready when you are. This means less stress and more time to spend with family after a long day.
The aroma alone is enough to make your mouth water! Imagine the rich, savory scent of bacon mingling with the earthy fragrance of mushrooms, all enhanced by a hint of rosemary. The farro soaks up all the delicious flavors, resulting in a dish that is both satisfying and unforgettable. The crispy bacon adds a lovely textural contrast to the tender farro and mushrooms, making each bite a delightful experience.
One of the things that sets this dish apart is the use of dried porcini mushrooms. They impart a deep, umami flavor that elevates the entire dish. If you haven't experimented with dried mushrooms before, I highly recommend giving them a try. They add a layer of complexity and richness that fresh mushrooms simply can't match.
This recipe is a testament to the fact that simple ingredients can create extraordinary flavors. It’s a perfect example of how a few carefully chosen ingredients, combined with a little bit of love and attention, can transform into a truly memorable meal. So, whether you're a seasoned cook or a culinary novice, I encourage you to try this recipe and experience the magic for yourself. It's a dish that is sure to become a staple in your culinary repertoire.
Beyond its ease and deliciousness, this farro recipe offers a healthy and nutritious meal. Farro, an ancient grain, is packed with fiber and protein, making it a great source of sustained energy. The mushrooms are a great source of vitamins and minerals, and the addition of bacon adds a boost of protein. This balanced combination makes this dish not just tasty but also good for you, perfect for those who watch their diet carefully or those who are just looking for a healthier option.
The best thing about this recipe is its adaptability. Feel free to experiment with different herbs and spices to customize the dish to your liking. Adding a pinch of red pepper flakes can give it a spicy kick, while a squeeze of lemon juice at the end can add a touch of brightness. The possibilities are endless! This recipe is more than just a dish; it’s an invitation to culinary exploration and a chance to create something delicious and personal.
So gather your ingredients, put on some music, and enjoy the process of creating this delightful farro dish. The result is a warm, comforting, and incredibly flavorful meal that’s sure to impress your family and friends. It's a recipe I often prepare for weekend brunches or casual dinners, and it’s always a crowd-pleaser.
And remember, cooking should be enjoyable! Don’t be afraid to experiment and adapt the recipe to your own taste preferences. The beauty of cooking is in its creativity and the joy of sharing delicious food with loved ones. I hope you enjoy this recipe as much as I do!
