Farro with Mushrooms and Roasted Tomatoes
Dress Up the Ordinary
Farro, also known as emmer, is an ancient variety of wheat culivated in many regions around the Mediterranean. It has recently become more popular in the U.S. and can be found in many grocery stores and specialty food markets. Farro's nutty flavor and chewy texture combine beautifully with sautéed mushrooms and roasted tomatoes to make a hearty side dish or vegetarian main course.
2 tablespoons olive oil
1/2 cup diced onions
1 1/4 cups sliced shiitake mushrooms
1 1/4 cups sliced white (Button) mushrooms
8 ounces farro
2 tablespoons soy sauce, plus additional to taste
1/2 cup roasted tomatoes strips, diced (see note below)
1 tablespoon chopped fresh parsley
1/2 tablespoon chopped fresh rosemary, plus additional sprigs for garnish
Salt and ground black pepper
Preheat the oven to 400 degrees. Add the olive oil to a braising pan over medium-high heat. Add the onion and cook, stirring, for about 2 minutes, until it begins to soften. Add the mushrooms and farro and cook, stirring, for 2-3 minutes to toast the farro.
Add the soy sauce and diluted Veggie-Stock Gold®. Bring to a simmer, cover the pan, and transfer it to the oven to cook 45-60 minutes, until the farro is al dente.
Let the farro rest for 10 minutes after removing it from the oven, then stir in the roasted tomatoes, parsley, and chopped rosemary. Season to taste with salt and pepper, and more soy sauce if desired. Serve garnished with rosemary sprigs.
Roasted tomato strips can now be found in the deli section of many markets. If you can't find them, it's simple to roast tomatoes: Preheat the oven to 400 degrees. Slice Roma tomatoes in half vertically and toss them with some olive oil, salt, and pepper. Place the halves cut side down on a rimmed baking sheet and roast them for 40-45 minutes, until they're soft and lightly browned.