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Creamy Farro Pilaf with Wild Mushrooms

Crisp roasted mushrooms add texture and an earthy depth to velvety farro cooked in wine. Parmesan brings it all together.

Source: Whole Living, November 2012



Cook's Notes

Change It Up
Substitute wilted mustard greens, pine nuts, and currants for the mushrooms and spinach; stir in roasted cauliflower.

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How would you rate this recipe?
  • MS10229685
    2 JAN, 2013
    Great as an entree. I made this exactly to the recipe. It was delicious! Hearty, full of flavor and wonderfully chewy (in a good way). Suggestions: 1) This could be a 30 minute meal if you take the time to soak the faro ahead of time. I soaked the faro for an hour the evening before, drained it, and stored it in the 'fridge. 2) To serve as a stand alone entree, I would increase the amount of mushrooms and spinach. Enjoy!

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