Three words – Mushroom. Farro. Casserole. Albeit lightened-up, this dish is rich, creamy and out-of-this-world good! With savory cremini mushrooms and nutty-flavored farro, this delicious and satisfying casserole will quickly become a family favorite.
And, just in case you are unfamiliar with farro, this ancient whole grain is part of the wheat family. Packed with nutrients, especially fiber, iron and protein, farro is a Mediterranean diet staple and makes a fantastic substitute for brown rice or barley in many recipes.
Sides, Snacks & Sweets:
Mushroom Farro Casserole
Recipe adapted from Daisy Brand®
1 cup farro
1 ¾ cups unsalted chicken stock
1 Tbsp. unsalted butter
1 Tbsp. olive oil
2 shallot, chopped
2 large garlic cloves, finely chopped
1 tsp. dried thyme leaves
½ tsp. salt
8 oz. sliced cremini mushrooms
1 ½ cups Daisy® Low Fat Cottage Cheese
1 large egg
½ cup grated Parmesan cheese
2 Tbsp. chopped fresh flat-leaf parsley
- Heat the oven to 350°F. Spray a 1 ½-quart casserole with cooking spray.
- In a 1 ½-quart saucepan, cook the farro in the chicken broth, covered, for 15-20 minutes or until the farro is tender but chewy and the liquid is absorbed.
- Meanwhile, in a 12-inch nonstick skillet, heat the butter and oil over medium heat. Add the shallots, garlic, thyme and salt. Cook for 2 minutes, stirring frequently.
- Stir in the mushrooms. Cook for another 5-6 minutes or until the mushrooms are browned, stirring frequently.
- In a small bowl, whisk the cottage cheese, egg and ¼ cup of the Parmesan cheese together. Stir the cottage cheese mixture and cooked farro into the mushrooms.
- Spoon the mixture into the casserole. Cover and bake for 35-40 minutes or until thoroughly heated. Uncover and sprinkle with the remaining Parmesan cheese and the chopped parsley. Bake uncovered for an additional 10 minutes.
Yield: 8 (¾ cup) servings
*Per Serving: Calories 180, Total Fat 6g (Saturated 2.5g, Trans 0g), Cholesterol 35mg, Sodium 290mg, Total Carbohydrate 22g (Dietary Fiber 4g, Sugars 4g), Protein 11g, Vitamin A 6%, Vitamin C 4%, Calcium 15%, Iron 4%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Emily Schwartz is a Registered Dietitian Nutritionist (RDN) with Festival Foods.
Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.