Creamy Farro Pilaf with Wild Mushrooms

By blum099

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 shallot, minced
• 1 cup farro
• 1/4 cup dry white wine
• 3 cups low-sodium chicken stock
• Coarse salt
• 12 ounces wild mushrooms, such as shiitake or oyster, trimmed and cut into 1/2-inch slices
• Red-pepper chili flakes
• 1 bunch spinach (10 ounces), stemmed
• 1/4 cup crumbled Parmesan, plus more for serving

Details

Adapted from jovinacooksitalian.com

Preparation

Step 1

In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the shallot and cook, stirring, until tender, about 5 minutes. Add farro, stirring until toasted, about 1 minute. Add wine and reduce by half. Add stock, bring to a boil, then reduce heat and simmer, stirring occasionally, until the farro is tender and creamy, 35 to 40 minutes. Season with salt and cover to keep warm.

Meanwhile, heat the oven to 450 degrees F. On a rimmed baking sheet, toss mushrooms with the remaining 2 tablespoons of oil and season with salt and red-pepper flakes. Roast, stirring once, until crisp and golden, about 20 minutes.

Re-warm the farro over medium heat and add the spinach, stirring until wilted, about 1 minute. Stir in mushrooms and Parmesan. Serve with additional Parmesan.