Farro Pilaf with Mushrooms
3 tbsp extra virgin Olive Oil
1 yellow onion, minced
1 cup Farro
1/2 cup dry white wine
3 cups vegetable stock
salt
12 oz. mushrooms diced
red pepper flakes
1 bunch of spinach stemmed
parmesan cheese
In medium pan heat oil, over medium heat. Add onion and stir cooking until tender. Add in Farro and stir cooking until toasted. Add in wine cooking until reduced by half. Add in vegetable stock and bring to a boil. Reduce heat ad simmer, stirring occasionally. I add in the mushrooms here and once Farro is creamy and cooked. The water should all be evaporated and just the grain and vegetables remaining. I add in the spinach and stir in until wilted.
I will add in picture later after our Feast!
As a wife, mom of four, and Certified Nutrition Counselor, I care about my impact on the food choices we make. Everything we eat has a profound effect on our bodies, the environment, and our future. We eat not just to satisfy hunger, but also to nourish and enrich our lives. Eating and buying clean resources keeps your body and the Earth healthy and thriving. Dedicated to educate on the Mind, Body, Spirit, and Food, looking at the whole body for that #OOLA life.
Tuesday, November 20, 2012
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment