Time: 45 minutes
- 2 teaspoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 medium carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 1 small onion, finely chopped
- 12 ounces mushrooms, chopped
- 1 1/2 teaspoons fresh thyme, chopped
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 14-ounce can low sodium vegetable or chicken broth
- 1 cup water
- 1/4 cup Italian pearled farro
1. Heat oil in large saucepan over medium heat. Add garlic, carrot, celery, onion, mushrooms, thyme, salt and pepper and cook, stirring, until vegetables release juices, about 3 to 5 minutes. Increase heat to medium-high and continue to cook, stirring often, until most of the liquid has evaporated, about 5 minutes.
2. Add broth, water and farro; bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until vegetables and farro are tender, about 25 minutes.
WHY WE LOVE THIS RECIPE
Try something new for dinner tonight—farro (also known as emmer) is an ancient grain that is high in protein and fiber, making this hearty enough to be your main dish. This soothing recipe is full of veggies making it a truly nutritious comfort food. The other star player, mushrooms, are full of vitamin B, zinc and selenium, all of which play in role in fighting off sniffles. Also, they are the only veggie with vitamin D, a plus since you may have been missing the sun’s rays lately.