Active Time: 25 MinsTotal Time1 Hour
Yield: Serves 12 (serving size: 2/3 cup)
While a miso-flavored whole-grain stuffing might not be traditional, the savory, earthy flavor is right at home on the holiday table.
Ingredients
- Cooking spray
- 1 3/4 cups uncooked farro
- 2 tablespoons unsalted butter
- 1 pound mixed fresh mushrooms (such as shiitake caps, cremini, and oyster), chopped
- 1 cup chopped carrots
- 2 tablespoons chopped fresh sage
- 1 1/2 tablespoons chopped garlic
- 1/4 cup white miso
- 1 cup unsalted chicken stock
- 4 ounces fontina cheese, grated (about 1 cup)
- 2 teaspoons sherry vinegar
- 1 teaspoon black pepper
- 1/4 teaspoon kosher salt
Nutritional Information
- Calories 150
- Fat 6g
- Satfat 3g
- Unsatfat 2g
- Protein 7g
- Carbohydrate 23g
- Fiber 3g
- Sugars 2g
- Added sugars 0g
- Sodium 293mg
- Calcium 7% DV
- Potassium 5% DV
- Calories 150
- Fat 6g
- Satfat 3g
- Unsatfat 2g
- Protein 7g
- Carbohydrate 23g
- Fiber 3g
- Sugars 2g
- Added sugars 0g
- Sodium 293mg
- Calcium 7% DV
- Potassium 5% DV
How to Make It
Step 1
Preheat oven to 400°F. Lightly coat a 2-quart glass or ceramic baking dish with cooking spray. Cook farro according to package directions to yield about 4 cups; drain and set aside.
Step 2
While farro cooks, melt butter in a large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add carrots, sage, and garlic; cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in miso; cook, stirring constantly, 1 minute. Add stock; simmer until liquid is reduced by half, about 4 minutes. Remove from heat; cool slightly.
Step 3
Combine cooked farro, mushroom mixture, cheese, vinegar, pepper, and salt in a large bowl. Spoon mixture into prepared baking dish. Bake at 400°F until top is lightly toasted, about 20 minutes.
Source: Read Full Article