Description
Hearty and flavorful, this four-grain dish with mushrooms is a quick weeknight dinner solution. Perfect for a simple yet satisfying meal.
Ingredients
Units
Scale
- 1/3 cups (79 ml) Steel Cuts Oats
- 1/3 cups (79 ml) Arborio Rice
- 1/3 cups (79 ml) Pearl Barley
- 1/3 cups (79 ml) Organic Farro
- 3 tbsp Extra Virgin Olive Oil
- 1 garlic clove
- 10 ounces (283 g) champignon mushrooms
- 1/2 cups (118 ml) dry white wine
- 1/2 cups (118 ml) fresh Italian parsley
- 1/2 cups (118 ml) Parmigiano Reggiano
- pink Himalayan salt and black pepper
- shaved Parmigiano Reggiano
Instructions
- Rinse the cereals and place them in a 3-quart pot of boiling salted water. Reduce heat and simmer for 20 minutes.
- Wash the mushrooms briefly under cool water, gently pat them dry, and dice into cubes.
- Sauté a garlic clove in extra virgin olive oil until golden. Discard the garlic and add the diced mushrooms. Add dry white wine and cook until evaporated.
- Add fresh parsley, salt, and pepper. Cook until tender.
- Drain the excess water and add the cereals to the sautéed mushrooms. Add Parmigiano Reggiano and sauté for another minute.
- Prepare 4 flans using a round pastry cutter.
- Serve hot, garnished with shaved Parmigiano Reggiano and a drizzle of extra virgin olive oil.
Notes
- For even cooking, ensure all grains are rinsed thoroughly before simmering.
- Cremini or shiitake mushrooms can be substituted for champignon mushrooms.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 70
- Fiber: 10
- Protein: 15
- Cholesterol: 20