Appetizer Recipes

Farro and Mushroom Pilaf

Farro and Mushroom Pilaf



Farro and Mushroom Pilaf

Serves: 10


2 tablespoons Napa Valley organic olive oil divided
1 5 1/2 ounce container Field Fresh chopped organic onions or 1 medium onion diced
3 cloves Melissa’s organic garlic chopped
1 1/2 cups Bob’s Red Mill organic farro
1/3 cup white wine
3 cups Imagine organic low sodium vegetable broth
1 tablespoon San j tamari lite 50 less sodium soy sauce
1/2 teaspoon black pepper
2 5 ounce packages sliced shiitake mushrooms
1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt
1/4 cup Flanigan Farms walnut halves and pieces
1/4 cup chopped Italian parsley leaves
1/4 cup minced chives


Heat one tablespoon olive oil over medium heat in a medium pot. Add onion and cook until clear, about eight minutes. Add garlic and cook until fragrant, about one minute. Stir in farro and toast about four minutes, stirring constantly. Add wine and cook until absorbed, about two minutes. Pour in broth and tamari, add pepper, bring to a rolling boil. Cover and reduce heat to medium. Cook 25 minutes. Uncover and cook, stirring often, until remaining liquid is absorbed, about five to ten minutes.

Meanwhile, heat remaining tablespoon of olive oil in a skillet over medium heat. Add mushrooms and season with salt, cook until tender and just brown on the edges, about five to seven minutes. Stir in walnuts and toast for a minute. Remove from heat. When farro is ready, stir in mushrooms, parsley, and chives.