Farro with Mushrooms, Shallots, Pepper and Parsnip
1 cup farro
3 cups chicken or vegetable stock, divided
1 bell pepper, chopped
1 parsnip, diced
8-10 shallots, finely chopped
1 lb fresh mushrooms (I used oyster and cinnamon cap)
4-6 cloves garlic, minced
1 tsp avocado or canola oil
1 tsp olive oil
1-2 tsp truffle oil (yes, Chopped judges – truffle oil!)
1-2 tsp Mexican oregano
1/2-1 tsp smoked paprika
sage to taste
thyme to taste
salt to taste
pepper to taste
Soak the farro overnight in water (unless it’s pearled, then you can skip this step). Drain and rinse. Combine with 2+1/2 cups stock, and bring to a boil. Reduce heat, and simmer for 15-30 minutes, until tender. Drain if necessary and set aside.
Cut any large mushroom clumps into smaller ones so that all the mushrooms are basically the same size. Heat the avocado oil in a large skillet over medium-high heat. Once the pan is hot, cook the mushrooms just a few minutes, stopping before they become juicy. Remove them from the pan, and set them aside.
Heat 1 tsp of olive oil over medium heat, and sauté the shallots and pepper for a couple of minutes, then add the garlic and parsnips, and continue to cook until somewhat tender, about 4-7 minutes. Turn the heat down to about medium low, and add several tablespoons of stock. Add the Mexican oregano, smoked paprika, sage, thyme, salt and pepper. Taste as you add it, and adjust to your liking. Continue cooking, and once the stock is mostly absorbed, add the farro, mushrooms, and another tablespoon of stock, and cook until everything is heated through. Stir in a teaspoon of truffle oil, taste, and add more truffle oil if desired.