Serves 8

Prep time 15 minutes

Cook time 55 minutes

Ingredients

                2 Tbsp. olive oil

1 cup chopped onion

1 lb. cremini mushrooms, sliced

1/4 tsp. each kosher salt & pepper

2 cups pearled farro

3 tsp. minced garlic

1/2 tsp. finely chopped fresh rosemary

3/4 cup dry white wine

1 carton (32 oz.) College Inn® Chicken Broth

1 can (14.5 oz.) Contadina® Diced Tomatoes, not drained

1 cup frozen peas

3/4 cup shredded or grated Parmesan cheese

Juice and zest of 1 lemon

2 cups coarsely chopped packed baby spinach leaves

Directions

  1. Heat oil in a Dutch oven over medium-high heat.  Add onion, mushrooms, salt and pepper; cook 8 to 10 minutes, stirring frequently, until onions are softened and most of liquid from mushrooms has evaporated.  Heat broth in a large microwave-safe measuring cup or bowl until hot, about 3 minutes on HIGH; set aside.

  2. Add farro, garlic and rosemary to mushrooms; cook 2 minutes, stirring constantly.  Add wine and cook 3 minutes until mostly absorbed.  Add broth and tomatoes; bring to a boil over high heat.  Cover and reduce heat to medium-low or low to maintain an active simmer. 

  3. Simmer covered 30 minutes, stirring every 10 minutes.  Remove lid and continue to simmer 5 to 10 minutes until most of liquid is absorbed and farro is slightly chewy but done.

  4. Remove from heat and stir in peas, cheese, lemon juice and zest.  Stir in spinach; let stand 5 minutes before serving with additional Parmesan, if desired.

Electric Pressure Cooker

Heat oil on Sauté in a 6-qt. electric pressure cooker.  Add onion and mushrooms, salt and pepper; cook 8 to 10 minutes, stirring frequently, until onions are softened and most of liquid from mushrooms has evaporated.

Add farro, garlic and rosemary; cook 2 minutes, stirring constantly.  Add wine and cook 3 minutes, until mostly absorbed.  Press Cancel.

Add broth and tomatoes.  Close lid and set to Pressure Cook on high 10 minutes.  Let the steam release naturally 10 minutes before releasing the remaining steam. Remove the lid and stir.  If a fair amount of liquid remains, cook on Sauté about 2 minutes, then press Cancel.  Stir in peas, cheese, lemon juice and zest.  Stir in spinach; let stand 5 minutes before serving with additional Parmesan, if desired.

Try These Other Delicious Recipes

View All Recipes

Turkey Taco Bake Bowls

Cook Time: 50 minutes

View Recipe

Wild Mushroom Stuffing

Cook Time: 1 hour 15 mins

View Recipe

Individual Savory Beef Pot Pies

Cook Time: 50 minutes

View Recipe

Pan-Roasted Cauliflower Soup

Cook Time: 30 minutes

View Recipe

Beef Short Ribs with Vegetable Mash

Cook Time: 3 hours, 20 minutes

View Recipe

Roasted Vegetable Stew

Cook Time: 40 min.

View Recipe