Farro With Miso Mushrooms
A hearty and umami packed dish!
Ingredients
- 2 Cups pearled farro
- 4 Cups low sodium chicken broth
- 1 Pound mixed mushrooms or shiitake mushroooms thinly sliced
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 2 Tablespoons white miso (shiro) paste
- 1 Teaspoon fresh thyme
- 3 Scallions white and green parts, thinly sliced
- 1 Tablespoon low sodium soy sauce
- Salt and pepper to taste
Instructions
- Cook farro according to package instructions using low sodium chicken broth instead of water; about 15-20 minutes (depending on your package of farro.)
- Meanwhile, in a large skillet, heat olive oil and butter over medium high heat. When the butter and oil are hot, add the mushrooms, the white parts of the scallions, and the thyme to the pan. Cook the mushrooms until they have softened and browned; about 10-15 minutes. Turn the heat down to medium low and stir in the miso paste. When the miso has melted into the mushrooms, add the soy sauce and scrape up any brown bits on the bottom of the pan.
- Mix the farro and the mushrooms together in a large serving bowl. Taste and season with salt and pepper as needed. Stir in the green parts of the scallion and serve!