Hands-on Time25 MinsTotal Time3 Hours 5 Mins
Yield: Serves 5 (serving size: 1 cup farro mixture, about 3/4 cup fennel mixture)
This is reminiscent of a farroto, where risotto-like textures and Parmesan-rich flavor reign supreme. The yogurt adds lusciousness and tang that balances the overall savoriness of the dish. The fennel salad is bright and crisp.
Ingredients
- 1 tablespoon unsalted butter
- 1 1/2 cups sliced leek (from 1 leek)
- 1 1/2 cups uncooked farro
- 1/3 cup dry white wine
- 2garlic cloves, minced (about 2 teaspoons)
- 4 cups unsalted vegetable stock
- 1(2- to 3-inch) Parmesan cheese rind
- 1fresh thyme sprig
- 3/4 teaspoon kosher salt
- 1 1/2 cups fresh or frozen, thawed green peas
- 1/3 cup 2% reduced-fat plain Greek yogurt
- 1 ounce grated Parmesan cheese (about 1/4 cup)
- 1/4 teaspoon black pepper
- 1fennel bulb
- 1/2 teaspoon lemon zest plus 1 tablespoon fresh juice (from 1 lemon)
- 1 tablespoon olive oil
Nutritional Information
- Calories 330
- Fat 7g
- Satfat 3g
- Unsatfat 4g
- Protein 13g
- Carbohydrate 56g
- Fiber 8g
- Sugars 9g
- Added sugars 0g
- Sodium 595mg
- Calcium 15% DV
- Potassium 11% DV
- Calories 330
- Fat 7g
- Satfat 3g
- Unsatfat 4g
- Protein 13g
- Carbohydrate 56g
- Fiber 8g
- Sugars 9g
- Added sugars 0g
- Sodium 595mg
- Calcium 15% DV
- Potassium 11% DV
How to Make It
Step 1
Heat the butter in a large nonstick skillet over medium-high. Add the leek, farro, wine, and garlic, and cook, stirring often, 2 to 3 minutes. Transfer the farro mixture to a 5- to 6-quart slow cooker. Stir in the stock, cheese rind, thyme sprig, and 1/2 teaspoon of the salt.
Step 2
Cover and cook on LOW until the farro is tender and the liquid is almost absorbed, about 2 hours and 30 minutes.
Step 3
Turn off the slow cooker; remove the cheese rind and thyme sprig. Gently stir in the peas, yogurt, grated Parmesan, and pepper. Cover and let stand until the cheese is melted, about 10 minutes.
Step 4
Meanwhile, trim the fennel bulb, reserving the fronds. Using a mandoline, thinly slice the fennel to measure about 4 cups. Coarsely chop the fronds to measure about 1/4 loosely packed cup. Combine the sliced fennel, fronds, lemon zest, lemon juice, olive oil, and remaining 1/4 teaspoon salt in a medium bowl. Serve the cooked farro mixture topped with the fennel salad.
Step 5
Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker. Place the butter in the inner pot. Press SAUTÉ [Normal]; heat until melted, swirling to coat the bottom of the pot. Add the leek, farro, wine, and garlic, and cook uncovered, stirring often, 2 to 3 minutes. Stir in the stock, cheese rind, thyme sprig, and 1/2 teaspoon of the salt. Turn off the cooker. In Step 2, lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the farro is tender and the liquid is almost absorbed, about 2 hours and 30 minutes. Complete Steps 3 and 4.
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