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Photo: Greg DuPree
Active Time:50 minsTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:50 minsTotal Time:1 hrServings:6
Active Time:50 mins
Active Time:
50 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupoat groats, rinsedPinch of salt plus 1/2 teaspoon, divided1cuppearledorsemi-pearled farro1bunch greens, such as kaleorchard3tablespoonsextra-virgin olive oil¼cupminced shallots2cupsshiitake mushrooms, stemmed, sliced2cupslow-sodium vegetable broth1tablespoonlight miso½cupshredded aged Gouda cheese2tablespoonsunsalted butter⅛teaspoonground white pepperSliced hakurei turnips & edible flowers for garnish
Cook Mode(Keep screen awake)
Ingredients
1cupoat groats, rinsed
Pinch of salt plus 1/2 teaspoon, divided
1cuppearledorsemi-pearled farro
1bunch greens, such as kaleorchard
3tablespoonsextra-virgin olive oil
¼cupminced shallots
2cupsshiitake mushrooms, stemmed, sliced
2cupslow-sodium vegetable broth
1tablespoonlight miso
½cupshredded aged Gouda cheese
2tablespoonsunsalted butter
⅛teaspoonground white pepper
Sliced hakurei turnips & edible flowers for garnish
DirectionsBring a large pot of water to a boil. Add groats and a pinch of salt; cook for 10 minutes. Add farro; cook until both grains are tender and soft, 20 to 25 minutes more. Drain; set aside.Meanwhile, separate stems from greens. Dice the stems and chop the greens.Heat oil in a large skillet over medium heat. Add shallots and cook, stirring occasionally, until starting to brown, about 4 minutes. Add shiitakes and the greens stems; cook, stirring occasionally, 3 to 5 minutes. Add the chopped greens in batches and cook, stirring, until softened, 3 to 5 minutes. Transfer half the mixture to a small bowl and cover to keep warm.Stir the cooked groats and farro, broth and miso into the pan. Adjust heat to maintain a simmer and cook until the liquid is reduced and the risotto thickens, about 10 minutes.Add cheese, butter, the remaining 1/2 teaspoon salt and white pepper and cook, stirring, until the cheese is melted, about 1 minute more. Serve the risotto topped with the mushroom mixture. Garnish with turnips and edible flowers, if desired.To make ahead:Refrigerate cooked groats and farro (Step 1) for up to 2 days.Originally appeared: EatingWell Magazine, March 2022
Directions
Bring a large pot of water to a boil. Add groats and a pinch of salt; cook for 10 minutes. Add farro; cook until both grains are tender and soft, 20 to 25 minutes more. Drain; set aside.Meanwhile, separate stems from greens. Dice the stems and chop the greens.Heat oil in a large skillet over medium heat. Add shallots and cook, stirring occasionally, until starting to brown, about 4 minutes. Add shiitakes and the greens stems; cook, stirring occasionally, 3 to 5 minutes. Add the chopped greens in batches and cook, stirring, until softened, 3 to 5 minutes. Transfer half the mixture to a small bowl and cover to keep warm.Stir the cooked groats and farro, broth and miso into the pan. Adjust heat to maintain a simmer and cook until the liquid is reduced and the risotto thickens, about 10 minutes.Add cheese, butter, the remaining 1/2 teaspoon salt and white pepper and cook, stirring, until the cheese is melted, about 1 minute more. Serve the risotto topped with the mushroom mixture. Garnish with turnips and edible flowers, if desired.To make ahead:Refrigerate cooked groats and farro (Step 1) for up to 2 days.
Bring a large pot of water to a boil. Add groats and a pinch of salt; cook for 10 minutes. Add farro; cook until both grains are tender and soft, 20 to 25 minutes more. Drain; set aside.
Meanwhile, separate stems from greens. Dice the stems and chop the greens.
Heat oil in a large skillet over medium heat. Add shallots and cook, stirring occasionally, until starting to brown, about 4 minutes. Add shiitakes and the greens stems; cook, stirring occasionally, 3 to 5 minutes. Add the chopped greens in batches and cook, stirring, until softened, 3 to 5 minutes. Transfer half the mixture to a small bowl and cover to keep warm.
Stir the cooked groats and farro, broth and miso into the pan. Adjust heat to maintain a simmer and cook until the liquid is reduced and the risotto thickens, about 10 minutes.
Add cheese, butter, the remaining 1/2 teaspoon salt and white pepper and cook, stirring, until the cheese is melted, about 1 minute more. Serve the risotto topped with the mushroom mixture. Garnish with turnips and edible flowers, if desired.
To make ahead:
Refrigerate cooked groats and farro (Step 1) for up to 2 days.
Originally appeared: EatingWell Magazine, March 2022
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Nutrition Facts(per serving)383Calories17gFat48gCarbs14gProtein
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.
