Ingredients

  • 1 bunch asparagus, cut into ΒΌ pieces
  • 2 cups chicken stock
  • 1 ounce dried porcini mushrooms
  • 8 ounces farro
  • 1 tablespoon chopped fresh thyme
  • 2 cloves of garlic, finely chopped
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • Salt and pepper, to taste
  • 3 tablespoons sherry vinegar

Ready In 75 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a small bowl, cover dried mushrooms with warm water. Soak for 25 minutes, or until softened.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 25 minutes

Step 2

  • Drain the mushrooms, and discard the soaking water. Chop finely.Bring a large pot of water to a boil.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Add farro, and cook for 10 minutes, stirring occasionally.
  • INGREDIENTS:
  • Length: 10 minutes

Step 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 6 minutes

Step 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.
  • INGREDIENTS:
  • Length: 10 minutes

Step 6

  • Add asparagus, and cook, covered, for an additional 10 minutes.Season with 1 tablespoon sherry vinegar, salt and pepper.
  • INGREDIENTS:
  • Length: 10 minutes