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Parve
Easy
4 Servings
Allergens 
30 Minutes
Diets
This farro with chestnuts and mushrooms recipe is a perfect way to embrace fall and its flavors. Savory, with a sweet nutty bite, this dish will be good company for any main on a weeknight, Shabbat, or on Thanksgiving — it’s even a delicious lunch on its own!
Serves 4 as a side.
1 cup uncooked farro
2 tablespoons Gefen Olive Oil
8 ounces Cremini (or similar) mushrooms, chopped
3 ounces Shiitake mushrooms, sliced
2 stalks celery, diced
1 (5.2-ounce) package Gefen Chestnuts, chopped
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
salt, to taste
pepper, to taste
pinch of nutmeg
1 tablespoon fresh parsley, chopped
Prepare farro according to package directions.
In the meantime, heat oil in a pan and add the mushrooms, celery, and a pinch of salt and pepper.
Sauté until the mushrooms are soft, about 10 minutes.
Add the garlic, chestnuts, and nutmeg, and sauté an additional three minutes. Taste for salt and adjust accordingly.
Once farro is cooked, combine with the vegetable mixture. Garnish with parsley and serve.
Sponsored by Gefen
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