Mushroom farrotto with chunky tomato sauce

6 servings

Ingredients

Quantity Ingredient
5 cups Vegetable stock
2 tablespoons Olive oil
2 tablespoons Butter or soy margarine
3 cups Chopped portobello mushrooms
2 cups Chopped cremini mushrooms
1 cup Chopped onion
1½ cup Farro; rinsed and drained
1 cup Dry white wine; (optional)
6 tablespoons Grated Parmesan cheese; (optional)
Salt and freshly ground black pepper; to taste
3 tablespoons Chopped fresh parsley; (optional)
2 tablespoons Olive oil
1 cup Chopped onion
2 Cloves garlic; minced
1 small Red bell pepper; seeded and chopped
14 ounces Canned chopped tomatoes
1 teaspoon Sugar
Salt and freshly ground black pepper; to taste

Directions

CHUNKY TOMATO SAUCE

6 SERVINGS LACTO/VEGAN

Unlike Arborio rice in risotto, farro doesn't become gummy; instead, it retains its tender, distinct bite, even if it sits a while after cooking.

Serve with a tossed green salad.

In medium saucepan, bring stock to a boil. Reduce heat to low.

In large saucepan, heat oil and 1 tablespoon butter over medium-high heat.

Add both mushrooms and cook, stirring often, until soft, about 5 minutes.

Using slotted spoon, transfer mushroom mixture to bowl and set aside. Add remaining tablespoon of butter and onion and cook, stirring often, until soft, about 5 minutes.

Add farro to pan and stir to coat with oil. Add wine and cook, stirring until liquid is absorbed, about 1 minute. Add 1 cup hot stock to pan and stir in mushrooms. Cook, stirring occasionally, adding more hot stock as it is absorbed, until farro is tender but still firm, about 20 minutes.

Meanwhile, make tomato sauce. In small saucepan, heat oil over medium-high heat. Add onion, garlic and bell pepper and cook, stirring often, until vegetables are soft, about 5 minutes. Add tomatoes, sugar, salt and pepper.

Cook, stirring occasionally, until thickened slightly, 15 to 20 minutes.

To serve, stir grated cheese, if using, into farro and season with salt and pepper. Spoon into serving bowls and sprinkle with chopped parsley if desired. Top each serving with tomato sauce.

PER SERVING: 365 CAL.; 9G PROT.; 19G TOTAL FAT (4G SAT. FAT); 45G CARB.; 6MG CHOL.; 687MG SOD.; 11G FIBER.

Recipe by: Vegetarian Times Magazine, March 1998, page 39 Converted by MM_Buster v2.0l.

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