Farro With Mushrooms and Asparagus
Category: Side Dishes | Blog URL: http://sweetkarolineadventuresinfood.blogspot.com/2009/11/little-something-to-wet-your-appetite.html
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Karoline Boehm-Goodnick
Meredith Berger, nutrition intern at Emerson Hospital, says, “Whenever I make a grain dish, I try to beef it up with some finely chopped vegetables to make the grain portion size smaller but be just as filling.” In this case, farro, rated medium on the glycemic index, is beefed up with asparagus and mushrooms. The addition of protein-rich chicken stock and sherry vinegar lower the overall GI of the dish. The cereal is an ancient cousin to modern day wheat and sometimes known as emmer wheat. High in B vitamins but low in gluten, it may be tolerated by some with wheat allergies. Choose the semi-pearled version, as it cooks faster than the whole grain. Farro is often cooked like rice or pasta. For this recipe, boil the kernels first and then transfer to a skillet to absorb the flavors of the sauce. To make the dish vegetarian, soak the mushrooms in 2 cups of water; reserve it and use in place of chicken stock.