Farro with Mushrooms & Roasted Tomatoes
This is a delicious, comfort food, casserole that I made as an entree, with a side of steamed broccoli, but you could also serve it as a side dish if you prefer to have meat with it.
Farro with Mushrooms & Roasted Tomatoes
2 Tbsp. olive oil
1/2 cup chopped onion
1 1/4 cups sliced shiitake mushrooms
1 1/4 cups white mushrooms, diced
1 cup farro
1/4 cup low sodium soy sauce
2 cups vegetable stock
1/2 cup diced fire-roasted tomatoes (I used a 15oz. can, drained well)
1 Tbsp. chopped Italian parsley
Preheat oven to 400*
Heat olive oil in large saute pan, add onions, and cook until softened.
Add mushrooms & farro; cook, stirring, 2-3 minutes to toast the farro.
Add soy sauce and stock. Bring to simmer.
Transfer to an 8X8 casserole dish and cover with foil.
Bake in oven for 35 minutes.
Remove from oven and let it rest for 10 minutes.
Stir in roasted tomatoes and parsley. Garnish with rosemary if desired.
Makes 4 (1 cup) servings at 290 calories per serving.
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