Farro Stuff­ing with Roasted Mush­rooms & Cauliflower

SERVES: 8 | AC­TIVE: 1 HR TO­TAL: 1 HR

Rachael Ray Every Day - - Sides -

Hearty farro stands in for bread in this riff on the clas­sic.

7 tbsp. but­ter 1 large leek ( 12 oz.), white and pale- green parts only, finely chopped (about 2 cups) 11∕2 cups pearled or semi

pearled farro (about 8 oz.) 23∕4 cups chicken stock 13∕4 cups cupsf fresh re­sha ap­ple pplec cider ider 2 sprigs fresh rose­mary (each 3 inches long) 2 lb. mixed mush­rooms (such as trum­pet; hen of the woods, some­times la­beled maitake; baby bella; or stemmed shi­itake), sliced 1∕2 inch thick 2 tbsp. fresh thyme leaves 1∕4 cup plus 2 tbsp. olive oil 11∕2 cups small cauliflower flo­rets (from 1 large head, about 1 lb.) 1∕2 cup coarsely chopped

fresh flat- leaf pars­ley 2 tbsp. thinly sliced

fresh oregano

1. Ar­range the racks in the up­per and lower thirds of the oven; pre­heat to 450°. In a large pot, melt 3 tbsp. but­ter over medium heat. Add the leek. Cook, stir­ring oc­ca­sion­ally, un­til ten­der, about 8 min­utes; sea­son with salt and pep­per. Add the farro. Stir un­til coated. Add the stock, cider, and rose­mary. Bring to a boil over high heat. Re­duce heat to medium. Sim­mer, stir­ring oc­ca­sion­ally, un­til the farro is ten­der, about 25 min­utes. Dis­card the rose­mary sprigs. Drain any ex­cess liq­uid from the farro.

2. Mean­while, on a large rimmed bak­ing sheet, toss the mush­rooms, thyme, and 1∕4 cup oil; sea­son. On a sec­ond large bak­ing sheet, toss the cauliflower with the re­main­ing 2 tbsp. oil; sea­son. Trans­fer both bak­ing sheets to the oven. Roast for 10 min­utes. Add 2 tbsp. but­ter to the cauliflower, and the re­main­ing 2 tbsp. but­ter to the mush­rooms. Toss un­til coated. Ro­tate the bak­ing sheets and swap them from the top to bot­tom racks. Roast the mush­rooms and cauliflower un­til ten­der and golden in spots, about 5 min­utes.

3. Fluff the farro with a fork. Trans­fer to a large bowl. Add the pars­ley and the roasted mush­rooms and cauliflower, scrap­ing any but­tery juices from the bak­ing sheets into the bowl. Toss un­til coated. Top with the oregano.

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