60 minutes
A heartwarming bowl of creamy farro topped with crispy mushrooms and a dollop of sour cream, perfect for appreciating the earthy flavors of mushrooms paired with the nutty goodness of farro.
tablespoons
Leek, thinly sliced
0 oz
0 oz
Chanterelle Mushrooms
0 oz
to taste
Black Pepper, freshly ground
to taste
Farro, toasted
0 oz
cups
cups
Dill Leaves, fresh
tablespoons
Lemon Zest, fresh
teaspoons
Chives, chopped
tablespoons
tablespoons
1. Sauté Leeks and Mushrooms
Heat a generous drizzle of olive oil in a large Dutch oven over medium heat. Add half of the thinly sliced leeks and your selection of mushrooms. Season with a pinch of kosher salt and freshly ground black pepper. Sauté until the mushrooms are browned and crisped, about 12 to 15 minutes.
2. Toast Farro
In the same Dutch oven, add the farro and stir for about 5 minutes over medium-high heat until each grain is golden and toasted.
3. Simmer Farro
Pour vegetable broth and water into the Dutch oven with the toasted farro. Season with salt and pepper, then reduce heat to medium-low and simmer for 20 to 25 minutes until the farro is tender yet chewy.
4. Prepare Herbs
In a small bowl, combine the dill leaves, lemon zest, and half of the chopped chives. Set aside for garnish.
5. Assemble and Serve
Stir the remaining chives into the cooked farro. Serve the creamy farro in bowls, topped with the crispy mushrooms and leeks, garnished with the dill and chive mixture, and a dollop of sour cream on top.
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