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Mushroom & Leek Farro
Cook the farro on the stovetop or in a rice cooker until tender. Heat a non-stick pan over medium heat with a couple tablespoons of vegetable broth. Once the broth is bubbling and boiling, add in the chopped mushrooms and spread them out so they are all flattened against the bottom of the pan. Let them sit for one minute, then season with a pinch of salt and pepper and stir again. Leave the mushro. . .
Prep Time: 00:10
Cook Time: 00:20
1 cup farro, soaked overnight and then cooked, i used a rice cooker
1 large leek, chopped, white and light green parts only
2 cups mushrooms, chopped
pinch of salt and pepper
1 1/2 tablespoons white wine vinegar
1 cup vegetable broth, divided
1/4 cup vegan parmesan, 1 cup raw cashews + 1/4 cup nutritional yeast blended
1 teaspoon fresh thyme, stems removed
1Cook the farro on the stovetop or in a rice cooker until tender.
2Heat a non-stick pan over medium heat with a couple tablespoons of vegetable broth. Once the broth is bubbling and boiling, add in the chopped mushrooms and spread them out so they are all flattened against the bottom of the pan. Let them sit for one minute, then season with a pinch of salt and pepper and stir again. Leave the mushrooms to cook without stirring for another 3 minutes or so, then stir again. Cook for another 3 minutes, until all of the water has left the pan and the mushrooms begin to brown. Place the cooked mushrooms in a bowl and set aside.
3In the same pan that you just used, add a couple more tablespoons of vegetable broth and bring to a simmer over medium heat. Add in the chopped leeks and cook until tender, about 5-6 minutes.
4Add to the pan the cooked farro and mix it together with the leeks. Add in the white wine vinegar and keep stirring for another minute until the pan has dried out again. Then add a small splashes of vegetable broth every so often while it cooks for about 3 more minutes.
5Add in the cooked mushrooms, fresh thyme, and vegan parmesan. Stir to mix everything together and cook for another 2 minutes, adding more small splashes of vegetable broth as needed to keep things from sticking to the pan.
6Turn off the stove and allow it to cool for a few minutes, then garnish with more fresh thyme if desired and serve.
The cooking time is for using cooked farro, so add an extra 30+ minutes to the estimated cooking time to include the time it will take to cook the farro.
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