A wholesome twist on a traditional Thanksgiving side, this dish uses farro, also known as emmer wheat, an Italian grain that is high in fiber, magnesium, and vitamins A, B, C, and E. Other grains, such as pearl barley, can be used instead; cook them according to package instructions.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Place farro in a large saucepan and add enough water to cover by 3 inches. Bring to a boil; reduce heat to a simmer. Cook farro until tender, stirring occasionally, about 15 minutes; drain and return to pot.
Step 2
Meanwhile, in a large skillet, heat the oil over medium-high. Add mushrooms, shallots, celery, ham (if using), 1 tablespoon sage, and 1/2 teaspoon salt; season with pepper. Cook, stirring frequently, until celery is crisp-tender, 2 to 4 minutes.
Step 3
Add wine, and cook, stirring, until evaporated, 3 to 5 minutes. Add remaining 1 tablespoon chopped sage and the vegetable mixture to the farro; toss to combine. Serve immediately, garnished with extra sage leaves.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 263
Step 6
Saturated Fat: .7g
Step 7
Unsaturated Fat: 3.4g
Step 8
Cholesterol: 5mg
Step 9
Carbohydrates: 40.7g
Step 10
Protein: 11g
Step 11
Sodium: 359mg
Step 12
Fiber: 3.5g
