Farro is an ancient grain with a texture similar to that of barley. Farro’s slightly nutty flavor is underscored by the earthiness of dried wild mushrooms and sage. The recipe is a good source of beta carotene, magnesium, potassium, and B vitamins.

• ½ cup dried shiitake or porcini mushrooms (½ ounce)
• 2½ cups boiling water
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup farro
• 2 cups carrot juice
• ½ teaspoon salt
• ½ teaspoon rubbed sage

1. In a small heatproof bowl, combine the dried mushrooms and the boiling water, and let stand for 20 minutes or until softened. Reserving the soaking liquid, scoop out the dried mushrooms and coarsely chop. Strain the soaking liquid through a coffee filter or a paper towel–lined sieve.
2. In a large nonstick saucepan, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is golden brown, about 10 minutes.
3. Add the farro and stir to coat. Add the mushrooms and their soaking liquid, the carrot juice, salt, and sage, and bring to a boil. Reduce to a simmer, cover, and cook until the farro is tender and most of the liquid has been absorbed, about 1 hour and 15 minutes.

Makes 4 servings; per serving: 230 calories, 5g total fat (<1g saturated), 2g dietary fiber, 47g carbohydrate, 6g protein, 330mg sodium.

From The Wellness Kitchen