Farro “Risotto” with Mushrooms and Peas

Guess what? Comfort food can be healthy, vegetarian, creamy and amazingly satisfying.

Some days you want something hearty, creamy, and meaty, but healthy. This amazing mock risotto totally answers the challenge. I know, risotto? I have to stand and stir for forty minutes? Nope. One of the benefits of using farro is you just simmer it away and then let it sit for a bit and you’re done. All of the flavor and none of the work.

The recipe calls for farro and to soak it but you can skip this step if you find quick cooking farro like Trader Joe’s Ten Minute Farro. I also add red quinoa for extra fiber and nutrients and chia seeds to add protein and, because there isn’t starch in farro, additional creaminess.

Cook Time

20 min prep
1:00 hr cook time

Ingredients

Yield: 6 servings

1 quart vegetable stock
8oz farro
1/4 cup quinoa
1/4 cup chia seed
2 tablespoons olive oil
½ cup finely chopped onion
1 pound cremini mushrooms (or a mixture of whatever mushrooms you want), cleaned, trimmed and sliced
1 cup peas
Salt to taste
2 large garlic cloves minced
2 teaspoons Herbes de Provence (if out you can substitute some chopped rosemary and thyme)…