DI­REC­TIONS

201 Health - - Fun With Food -

In a large sauté pan, sauté the wild mush­rooms with 2 ta­ble­spoons olive oil un­til browned, about five min­utes of medium-high heat. Re­move from the pan and set aside. Bring a medium size pot of wa­ter to a boil with salt and a dash of vine­gar. Add the cau­li­flower flo­rets and cook for five to seven min­utes or un­til just done. Re­move from the pot and drain. Pan roast the cau­li­flower in an­other sauté pan over high heat in three ta­ble­spoons of olive oil un­til just browned. Set aside. In an­other medium size pot, sauté the diced yel­low onion with the other two ta­ble­spoons of olive oil. Sauté the onions un­til golden color, over medium heat. Add the farro to the pot and stir to coat with the olive oil and the onions. Pour the stock over the farro and bring to a boil. Re­duce the heat and sim­mer for 30 to 40 min­utes or un­til the liq­uid has ab­sorbed. To fin­ish, add the de­frosted peas, wild mush­rooms and cau­li­flower to the farro. Sea­son the farro with white truf­fle oil, parmi­giano reg­giano, and un­salted but­ter. Check for sea­son­ing with Kosher salt.

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