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Farro with Leeks, Mushrooms, and Chestnuts

Carolyn Gratzer Cope
  • 75 minutes
  • Serves 6

INGREDIENTS

2 tbsp

extra-virgin olive oil

2

medium leeks

1 lb

mushrooms, sliced (see note)

1/2 tsp

fine sea salt

1/2 tsp

dried thyme

2 cloves

garlic, minced

1/2 cup

dry white wine that you like to drink

1 1/2 cups

semi-pearled farro (see note)

2 1/2 cups

good vegetable stock

1 tbsp

tamari

1

large bay leaf

1 cup

roasted, shelled chestnuts (purchased are fine)