Farro With Mushrooms and Asparagus

Name: Farro With Mushrooms and Asparagus
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 bunch Asparagus (1 bunch asparagus, cut into ¼ pieces); 2 cup Chicken Broth (2 cups chicken stock); 1 oz Dried Porcini Mushroom (1 ounce dried porcini mushrooms); 8 oz Farro (8 ounces farro); 1 tbsp Fresh thyme (1 tablespoon chopped fresh thyme); 2 cloves Garlic (2 cloves of garlic, finely chopped); 2 tbsp Olive Oil (2 tablespoons olive oil); 1 piece Yellow Onion (1 medium onion, chopped); 0 pieces Salt and Pepper (Salt and pepper, to taste); 3 tbsp Sherry Vinegar (3 tablespoons sherry vinegar)

50 minMediterranean

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian

Steps

1In a small bowl, cover dried mushrooms with warm water. Soak for 25 minutes, or until softened.
2Drain the mushrooms, and discard the soaking water. Chop finely.Bring a large pot of water to a boil.
3Add farro, and cook for 10 minutes, stirring occasionally.
4Drain and reserve.In a large skillet, over medium heat, heat the olive oil, and add onion, garlic, thyme, and mushrooms.Cook, stirring occasionally, for 5 minutes or until onions are tender.Stir in 2 tablespoons of sherry vinegar, and continue cooking for 1 minute.
5Add chicken stock, and bring it to a boil.Stir in farro, and return to a boil.Lower the heat to a simmer, and cover with a tight fitting lid. Cook for 10 minutes.
6Add asparagus, and cook, covered, for an additional 10 minutes.Season with 1 tablespoon sherry vinegar, salt and pepper.