Calories
537 cals
Fat
16 g
Saturated Fat
4 g
Polyunsaturated Fat
3 g
Monounsaturated Fat
9 g
Carbohydrates
88 g
Sugar
14 g
Fiber
15 g
Protein
22 g
Sodium
181 mg
For a vegan or dairy free version, simply leave out the cheese.
Soaking farro overnight helps it to cook faster and with less liquid. If skipping this step, just add another 10-15 minutes to the cook time in step 3.
If farro is not available, use short-grain brown rice. In step 3, add 1 1/4 cups stock instead of 1 cup. Check for doneness at 30 minutes as it may need up to 10 minutes more to get al dente, especially if not soaking prior to cooking.
The reserved mushroom soaking water makes a flavorful broth, but because of the sand and grit that gets caught in the gills of the mushrooms, it needs to be strained before use. If a fine sieve is not available, use a sheet of paper towel and carefully pour the soaking water through it. Squeeze out any the liquid caught in the towel back into the rest.