Farro, California Porcini, vegetables, shiitakes & herbs   10 oz. container

This ancient grain’s nutty richness combined with wild porcini and organic shiitake mushrooms make our Good Food Awards 2020 Grains Finalist Forest Farro a healthy comfort food of the highest order. Abundant mushroom flavor with the toasty goodness of farro make this a deep, rich, robust dish. Our versatile creation becomes a remarkable risotto, a complex side dish, or a very hearty soup.

About Wineforest Wild Foods: Connie Green is a pioneer for introducing American mushroom foraging to the culinary world in 1979. Since then she has championed reforestation and preservation while showcasing the award-winning bounty.   

Cooking Instructions for Forest Farro Side Dish:

• 2 cups Wine Forest Forest Farro
• 4½ cups stock (chicken, vegetable or beef)
• 1 teaspoon salt (adjust to your stock choice)
• 1 Tablespoon butter

1. Combine the Forest Farro, the stock and salt in a large pan over medium heat and cook for 30 minutes.
2. Finish with the butter and pepper to taste.

Instructions for Forest Farro Soup:

• 2 cups Wine Forest Forest Farro
• 8 cups stock (chicken, vegetable or beef)
• 1 teaspoon salt (adjust to your stock choice)
• 1 Tablespoon butter

1. Combine the Forest Farro, the stock and salt in a large pan over medium heat and cook for 30 minutes.
2. Finish with the butter and pepper to taste.

Instructions for Forest Farro Risotto:

• 2 cups Wine Forest Forest Farro
• 5 cups warm stock (chicken, vegetable or beef)
• 1 teaspoon salt (adjust to your stock choice) pepper to taste
• ½ cup grated parmesan
• chopped parsley to garnish

1. Combine the Forest Farro and 2 cups of the stock and salt in a large sauce pan pan over medium heat and cook at a lively simmer, stirring frequently until stock is almost absorbed.
2. While continuing to stir, add the stock, ½ cup at a time, letting each addition be absorbed by the cooking until all the stock has been added.
3. Add salt and pepper and remove from the heat. Farro should be tender, yet have a little firmness.
4. Fold in grated parmesan. Let rest for 5 minutes. Serve hot and sprinkle with parsley.