Cooking Instructions
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Step 1
Heat
Olive Oil (2 Tbsp)
in a large Dutch oven over medium-high heat. Add the
Leeks (2)
and
Mushrooms (2 1/4 cups)
, and season with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
. Cook, stirring occasionally until the mushrooms are browned and crisped for 12 to 15 minutes.
Step 2
Using a slotted spoon, transfer them to a medium bowl leaving any olive oil behind. They will have absorbed the oil as they cook, and released it back as they crisp. Add a bit more
Olive Oil (2 Tbsp)
so there’s another 1/4 cup or so in the pot. Cook the remaining
Leeks (2)
and
Mushrooms (2 1/4 cups)
, adding them to the bowl with the other mushrooms.
Step 3
Without wiping the pot, add the
Pearled Farro (1 3/4 cups)
and season with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
. Cook over that same medium-high heat, stirring frequently until farro is toasted on the outside, it will go from pale golden brown to a toastier golden brown, about 5 minutes.
Step 4
Add
Vegetable Broth (4 cups)
and 2 cups water. Season with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 5
Bring to a strong simmer and reduce heat to medium-low. Simmer gently, stirring occasionally, until farro is fully cooked and most of the liquid has been absorbed; 20 to 25 minutes. It should still look a bit loose, like risotto or a porridge. Remove from heat and add half the
Fresh Chives (1/4 cup)
.
Step 6
Toss
Fresh Dill (1 cup)
, remaining
Fresh Chives (1/4 cup)
, and the zest of a
Lemon (1)
together in a small bowl.
Step 7
To serve, season farro with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
and ladle into bowls. Top with
Sour Cream (to taste)
, mushrooms and leeks, and dill mixture. Serve lemon wedges alongside for squeezing.
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