Join in the fun of Chef Justin's recipe exchange! Each month, his tantalizing recipes along with his picks of recipes submitted by our readers, followers and fans - that's YOU! Here is Justin's savory risotto-inspired dish made with faro, in honor of Whole Grain Month. What are your go-to, crowd-pleasing weeknight meals that are both doable and delectable? Send your tastiest recipe to email@example.com and you could win the September Recipe Challenge and be included in next year's VEGOUT! COOKBOOK. You can also check out Justin's past recipes on the Recipe House blog.
Farroto with Mushrooms & Peas
Recipe & photo by Justin Kouri
I've taken traditional risotto and substituted an alternative whole grain. Farro is an ancient grain, a special type of wheat, believed to have originated in Italy. In fact, farro retains a majority of its nutrients after cooked, making it a great source of energy. On top of that, I've applied a Southeast Asian profile to make this my own.
4c vegetable stock
1 - 4" stalk lemongrass, peeled & crushed
¼c olive oil, divided
½lb cremini mushrooms, destemed & sliced thinly
1 shallot, finely minced
2" - ginger, microplaned
½c white wine
½c frozen peas, dethawed
¼c lime juice
2T soy sauce
¼c cilantro, chiffonade
Salt & pepper
In a medium sized stock pot, combine vegetable stock and lemongrass. Bring to boil. Reduce to simmer and cover.
In a large high-sided skillet, heat 2T olive oil over medium high heat. Sautee mushrooms in batches, until golden brown. Remove from heat and set aside.
Reduce heat to medium and in the same skillet, add remaining 2T olive oil. Add shallot and ginger to pan and cook until shallots become translucent, about 2-3 minutes. Add faro to pan and toast for 1-2. Pour wine into pan and stir continually until faro absorbs completely. Add 1c of stock to faro at a time, stir until all liquid is absorbed before adding another cup. Once faro is cooked al dente, reduce heat to low and add lime juice and soy sauce. Stir vigorously to build the starchiness, which gives risotto its creamy texture. Finally add mushrooms, peas and cilantro to faroto. Season with salt and pepper to taste. Enjoy.