Farro with Mushrooms and Bacon

davidlebovitz.com

jactance

½ ounce (15g) dried porcini mushrooms

1 ½ cups (355ml) water

2 tablespoons olive oil

1 cup (135g) diced thick-cut bacon or pancetta,

1 small onion, peeled and diced

2 cloves garlic, peeled and minced

2 teaspoons chopped fresh rosemary

12 ounces (340g) brown mushrooms, trimmed, cleaned and quartered (about 4 cups)

salt and freshly-ground black pepper

1 ¼ cups (215g) farro

¾ cup (180ml) dry white wine

2 ½ cups (590ml) chicken stock, preferably homemade (or low-sodium)

1 cup (90g) grated Parmesan

½ cup (40g) chopped flat-leaf parsley

Directions at davidlebovitz.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer