Roast Veggies with Porcini Mushroom Butter Over Farro

Active Time: 15 minutes

Total Time: 30 minutes

Why we love it:

If you don’t plan on making the risotto this week, you can use ALL of the butter on the chicken rather than reserving a teaspoon of it as directed. If you get carrots that have greens attached, use ½ of those finely chopped in place of parsley.

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Ingredients

4 Tablespoons Unsalted Butter
5 ounces Porcini Mushrooms (dried), chopped
1 teaspoon Cider Vinegar
¹⁄₂ bunch Fresh Parsley - minced
1 teaspoon Dried Oregano
1¹⁄₂ teaspoons Kosher Salt. - divided
2 teaspoons Extra Virgin Olive Oil (extra virgin)
1 cup Farro (semi-pearled)
1 cup Vegetable Stock
1 cup Water
1 bunch Baby Carrots or 4 regular carrots
1 pound Brussels Sprouts
¹⁄₂ pound Green Beans
¹⁄₄ teaspoon Honey

Cooking Instructions

1. BUTTER

Preheat the oven to 425 degrees. Soften the 4 Tablespoons of butter on the counter overnight or in the preheating oven until its smooth and able to be mashed easily with a fork, but ideally not melted.

Meanwhile, microwave (or otherwise bring it close to a boil) the teaspoon of cider vinegar for 45 seconds. Coarsely chop up the dried mushrooms with a knife and place them in a tiny bowl.

Pour the hot vinegar over the dried mushrooms and press them under with a fork. Let rest for 5 minutes.
2. FARRO

Place farro, 1 cup stock, 1 cup water and a scant ½ teaspoon salt in a small pot. Stir. Bring to a boil. When it’s boiling stir and turn to medium low and place a cover on the pan and simmer for about 20 minutes, lift the lid to stir once or twice during this time.
3. FINISH BUTTER

When the mushrooms have soaked for at least 5 minutes, lift them out of the liquid and chop finely. Mince half a bunch of parsley. Stir into the soft butter and add about half of the total chopped parsley. Finally, stir in the hot vinegar mixture.
4. VEGGIES

Wash the carrots well. Trim a little sliver off of the tops as needed. Cut carrots into 3-4 inch long pieces on a very dramatic angle so the pieces are thin and long with sharp points.

Trim the very end of the brussels sprouts if they look dry or woody, then cut in half. Toss both brussels sprouts and carrots on a lined baking sheet with 1 teaspoon of olive oil, a ½ teaspoon of salt.

Toss with all but 1 teaspoon of the porcini butter. Spread evenly on the pan and roast for about 10 minutes.

Meanwhile, trim the stem end of the green bean and consider cutting them in half. If they’re thin and less than 4 inches, you could save a step and leave them long.

After 10 minutes, remove the pan from the oven and add the green beans. Place it back in the oven for 5 minutes until the beans and bright green and crisp but tender.

Remove veggies from oven and drizzle with honey (if using) and another pinch of salt. Sprinkle on the rest of the chopped parsley.
5. PLATING

When the farro is done, the liquid will have evaporated and the grains will be soft throughout - though they remain dense and chewy. Remove the lid and stir in 1 teaspoon of olive oil and if needed, another pinch of salt.

Plate the farro and carrots, top with roasted veggies.

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Substitutions

BUTTER:

use olive oil
DRIED PORCINI:

if you can find another dried mushroom (shiitakes are common) that works too! If you dislike them or can’t find any, add either 1 tsp dried chives or 1 tsp miso paste to the butter mixture.
PESCATARIAN:

a great time to add fish! Thick filets of salmon, halibut, cod, or swordfish can be roasted in the oven, rubbed with porcini butter and salt. Cook until desired doneness, which will vary by filet.
FARRO:

steamed rice, orzo, pasta, or quinoa
HONEY:

simply omit
STOCK:

all water is fine