Tuesday, February 7, 2017

Farro with Mushrooms & Pancetta

Quite some time ago (maybe a year ago, or more) SP came home with a small bag of farro. I've always liked farro when I've eaten it out at restaurants, but I had never made it at home. Neither had he. And for a year, we didn't. But then I saw a David Lebovitz post for Farro with Mushrooms & Bacon. I remembered the bag of farro, lost in a cupboard. I suggested this recipe to SP and he agreed we should try it.
While he chopped the 1/3 lb pancetta (our choice instead of bacon) I chopped onions and cremini mushrooms.
 As usual it was a giant Costco package of mushrooms, so we used 24 oz instead of 12 oz.
Browning the pancetta fills the house with a delicious smell. Add onions and rosemary and then the mushrooms:
Stir in farro, wine, and chicken stock. We used 1/2 lb farro.
 Cover & simmer until done, stirring occasionally.
We omitted the dried porcini because while I like mushrooms, I don't like too much earthy mushroom flavor. Since we omitted the porcini and their soaking liquid, we increased the stock to 3 cups and that seemed to work just fine. For reheating, I  reheated it in a covered casserole in the oven at 350 for at least 30 minutes, stirring once or twice to make sure it thoroughly heated.
This was really tasty. Creamy, nutty farro, the bite of parmesan, earthy mushrooms, salty pancetta. We both really liked this dish. I guess we need to actually buy farro now so we can make this again. We ate roasted cauliflower on the side but I think a small salad might be nicer with the creamy farro.

David Lebovitz's Recipe here.

Our ingredient adjustments:
no dried porcini
olive oil
1/3 lb pancetta, diced
1/2 medium onion, diced
no garlic
scant 1 tsp dried rosemary
24 ounces cremini mushrooms, quartered
salt and freshly-ground black pepper
1/2 lb farro
3/4 cup white wine (we used a pinot grigio)
3 cups low sodium organic chicken stock
1 cup grated Parmesan

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