Description
Rice, barley, farro, and steel cuts oats come together with mushrooms to create a hearty dish perfect for a last minute dinner idea.
Ingredients
Scale
- 1/3 cup Steel Cuts Oats
- 1/3 cup Arborio Rice
- 1/3 cup Pearl Barley
- 1/3 cup Organic Farro
- 3 tablespoons Extra Virgin Olive Oil
- 1 garlic clove
- 10 ounces champignon mushrooms
- 1/2 cup dry white wine
- 1/2 cup fresh Italian parsley (chopped)
- 1/2 cup Parmigiano Reggiano (parmesan cheese, grated)
- pink Himalayan salt and black pepper (to taste)
- shaved Parmigiano Reggiano (parmesan cheese, for garnish)
Instructions
- Rinse the cereals then place them in a 3 quart pot of boiling salted water. Reduce the heat and simmer for 20 minutes.
- Wash briefly the mushrooms under cool water, gently pat dry and dice into cubes.
- Meanwhile, sauté the garlic clove in Extra Virgin Olive Oil until golden. Discard the garlic and add the diced mushrooms. Add the dry white wine and cook until evaporated.
- Add fresh parsley, salt and pepper. Cook until tender.
- Drain the excess off water and place the cereals into the sautéed mushrooms. Add the Parmigiano Reggiano and sauté for another minute.
- With a round pastry cutter, prepare 4 flans.
- Serve hot, garnished with shaved Parmigiano Reggiano and a drizzle of Extra Virgin Olive Oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main, Side
- Cuisine: Italian-Inspired