WILD MUSHROOM FARRO WITH LEMON, MINT, & ARTICHOKES
SERVES 4 TO 6 PORTIONS
3 tbsp. olive oil
340g to 454g (12 to 16oz) mixed mushrooms (shiitake, cremini, oyster, etc.), sliced
Sea salt
Freshly ground black pepper
1 (14oz) can artichoke hearts, drained and roughly chopped
1 garlic clove, minced
1/4 cup white wine
1/4 cup vegetable broth
2 cups cooked farro
2 tbsp. finely chopped fresh mint
Zest of 1 lemon
NUTRITIONAL VALUES
Calories: 298kcal
Fat: 19.4g (4g S.Fat)
Carbs: 27.6g
Protein: 9.7g
Sugar: 2.8g
Sodium: 818mg
METHOD
Sauté mushrooms in 2 tablespoons oil in a large skillet over medium-high heat. Cook until soft and lightly browned, seasoning with salt and pepper. Cook for a few minutes more after adding the artichoke hearts. Cook for 1 minute, or until the garlic is fragrant.
Allow the wine to reduce until almost all the liquid has evaporated. Season with salt and pepper again after adding the broth and farro. Cook until heated through and most of the liquid has been absorbed in the pan.
Take the pan off the heat and stir in the mint and lemon zest. Serve with the remaining 1 tablespoon oil drizzled on top.
Allow the wine to reduce until almost all the liquid has evaporated. Season with salt and pepper again after adding the broth and farro. Cook until heated through and most of the liquid has been absorbed in the pan.
Take the pan off the heat and stir in the mint and lemon zest. Serve with the remaining 1 tablespoon oil drizzled on top.
