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Prep Time:40 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:40 minsTotal Time:40 minsServings:4Yield:4 servings
Prep Time:40 mins
Prep Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3cupslower-sodium vegetable broth (such as Imagine)1 ½cupswater2cupscherry tomatoes (about 10 oz.)6ouncessliced fresh cremini mushrooms (about 2 cups)1tablespoonolive oil, dividedCooking spray1 ¾cupsuncooked quick-cooking farro (about 8 3/4 oz.)½cup(2 oz.) chopped yellow onion (from 1 [5-oz.] onion)1tablespoonunsalted butter½teaspoonkosher salt½teaspoonblack pepper2ouncesParmesan cheese, grated (about 1/2 cup), divided1tablespoonchopped fresh flat-leaf parsley
Cook Mode(Keep screen awake)
Ingredients
3cupslower-sodium vegetable broth (such as Imagine)
1 ½cupswater
2cupscherry tomatoes (about 10 oz.)
6ouncessliced fresh cremini mushrooms (about 2 cups)
1tablespoonolive oil, divided
Cooking spray
1 ¾cupsuncooked quick-cooking farro (about 8 3/4 oz.)
½cup(2 oz.) chopped yellow onion (from 1 [5-oz.] onion)
1tablespoonunsalted butter
½teaspoonkosher salt
½teaspoonblack pepper
2ouncesParmesan cheese, grated (about 1/2 cup), divided
1tablespoonchopped fresh flat-leaf parsley
DirectionsPreheat oven to 450F. Bring broth and water to a simmer in a medium saucepan over medium-high; reduce heat to low, and keep warm.Toss together tomatoes, mushrooms, and 1/2 tablespoon of the oil in a medium bowl. Spread in a single layer on a rimmed baking sheet lightly coated with cooking spray. Roast in preheated oven until mushrooms are tender and tomatoes begin to burst, about 10 minutes. Set aside.Heat remaining 1/2 tablespoon oil in a deep skillet over medium-high. Add farro and onion, and cook, stirring often, until farro is toasted and onion is softened, 6 to 8 minutes. Add 1 cup of the warm broth to farro mixture, and cook, stirring often, until almost absorbed, 3 to 5 minutes. Continue adding broth, 1 cup at a time, stirring often, until almost absorbed after each addition and farro softens, about 15 minutes. Remove from heat, and stir in butter, salt, pepper, and 1/4 cup plus 2 tablespoons of the Parmesan. Divide farro mixture among 4 bowls, and top with roasted tomatoes and mushrooms. Sprinkle evenly with parsley and remaining 2 tablespoons Parmesan. Serve immediately.Originally appeared: 400 Calorie Recipes
Directions
Preheat oven to 450F. Bring broth and water to a simmer in a medium saucepan over medium-high; reduce heat to low, and keep warm.Toss together tomatoes, mushrooms, and 1/2 tablespoon of the oil in a medium bowl. Spread in a single layer on a rimmed baking sheet lightly coated with cooking spray. Roast in preheated oven until mushrooms are tender and tomatoes begin to burst, about 10 minutes. Set aside.Heat remaining 1/2 tablespoon oil in a deep skillet over medium-high. Add farro and onion, and cook, stirring often, until farro is toasted and onion is softened, 6 to 8 minutes. Add 1 cup of the warm broth to farro mixture, and cook, stirring often, until almost absorbed, 3 to 5 minutes. Continue adding broth, 1 cup at a time, stirring often, until almost absorbed after each addition and farro softens, about 15 minutes. Remove from heat, and stir in butter, salt, pepper, and 1/4 cup plus 2 tablespoons of the Parmesan. Divide farro mixture among 4 bowls, and top with roasted tomatoes and mushrooms. Sprinkle evenly with parsley and remaining 2 tablespoons Parmesan. Serve immediately.
Preheat oven to 450F. Bring broth and water to a simmer in a medium saucepan over medium-high; reduce heat to low, and keep warm.
Toss together tomatoes, mushrooms, and 1/2 tablespoon of the oil in a medium bowl. Spread in a single layer on a rimmed baking sheet lightly coated with cooking spray. Roast in preheated oven until mushrooms are tender and tomatoes begin to burst, about 10 minutes. Set aside.
Heat remaining 1/2 tablespoon oil in a deep skillet over medium-high. Add farro and onion, and cook, stirring often, until farro is toasted and onion is softened, 6 to 8 minutes. Add 1 cup of the warm broth to farro mixture, and cook, stirring often, until almost absorbed, 3 to 5 minutes. Continue adding broth, 1 cup at a time, stirring often, until almost absorbed after each addition and farro softens, about 15 minutes. Remove from heat, and stir in butter, salt, pepper, and 1/4 cup plus 2 tablespoons of the Parmesan. Divide farro mixture among 4 bowls, and top with roasted tomatoes and mushrooms. Sprinkle evenly with parsley and remaining 2 tablespoons Parmesan. Serve immediately.
Originally appeared: 400 Calorie Recipes
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Nutrition Facts(per serving)408Calories11gFat63gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
