Mushroom and Farro Vegetarian Stew
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 16 ounces cremini mushrooms, sliced
- 1 cup pearled farro, rinsed
- 4 cups vegetable broth
- 2 carrots, diced
- 1 teaspoon dried thyme
- 2 cups baby spinach
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
- Stir in the garlic and mushrooms. Cook for 5 minutes, stirring now and then, until the mushrooms release their liquid and start to brown.
- Add the farro, carrots, thyme, and vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25 minutes until the farro is tender but still has some chew.
- Stir in the spinach and cook for 2 minutes until it wilts. Season with salt and black pepper.
- Ladle into bowls and top each serving with fresh parsley.
Notes
If the stew thickens too much after sitting, stir in a splash of broth when reheating. Pearled farro works best here because it cooks evenly in the same time as the vegetables. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors settle.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife