Summary:

Farro With Mushrooms and Asparagus is a dairy free and lacto ovo vegetarian recipe with 4 servings. One serving contains 365 calories, 12g of protein, and 9g of fat. For $3.94 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe is liked by 47 foodies and cooks. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. It works well as a side dish. If you have asparagus, garlic, porcini mushrooms, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 98%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Farro Risotto with Wild Mushrooms and Asparagus, Farro with Asparagus, Hazelnuts and Kale Topped with Roasted Mushrooms, and Farro And Porcini Mushrooms (farro Con Funghi).

Dietary Info:

Ingredients:

• 1 bunch asparagus - N/A
• 2 cups chicken stock - N/A
• 1 ounce porcini mushrooms - N/A
• 8 ounces farro - N/A
• 1 tablespoon thyme - N/A
• 2 cloves garlic - N/A
• 2 tablespoons olive oil - N/A
• 1 medium onion - N/A
• 4 servings salt and pepper - N/A
• 3 tablespoons sherry vinegar - N/A

Instructions:

1. In a small bowl, cover dried mushrooms with warm water.  Soak for 25 minutes, or until softened.
2. Drain the mushrooms, and discard the soaking water.  Chop finely.Bring a large pot of water to a boil.
3. Add farro, and cook for 10 minutes, stirring occasionally.
4. Drain and reserve.In a large skillet, over medium heat, heat the olive oil, and add onion, garlic, thyme, and mushrooms.Cook, stirring occasionally, for 5 minutes or until onions are tender.Stir in 2 tablespoons of sherry vinegar, and continue cooking for 1 minute.
5. Add chicken stock, and bring it to a boil.Stir in farro, and return to a boil.Lower the heat to a simmer, and cover with a tight fitting lid.  Cook for 10 minutes.
6. Add asparagus, and cook, covered, for an additional 10 minutes.Season with 1 tablespoon sherry vinegar, salt and pepper.