- 7 oz Porcini Mushroom Farro (see notes)
- 0.5 lb sliced white mushrooms, diced
- 7 oz (2 large) bella mushroom caps, diced
- 1 t wet garlic
- 1 pt (1 lb) low sodium vegetable stock
- 1/4 yellow onion, chopped
- 1 t fresh rosemary
- 1/8 c fresh parsley
- 1/4 c dry white wine
- black pepper to taste
- 1/4 c grated Parmesan cheese
- In Instant Pot, add farro, vegetable stock, and wine. Pressure cook on high for 25 minutes with natural release.
- In dutch oven, saute onions for a few minutes. Add mushrooms and garlic and saute 10-15 minutes. Add rosemary, parsley, and black pepper.
- Combine mushroom mix and farro mix and stir in Parmesan cheese.
Notes:
- Somewhat based on https://cooking.nytimes.com/recipes/1013008-farro-with-mushrooms but using Instant Pot instead and using Porcini Mushroom Farro package instead of plain Farro.
- I did not find plain Farro in the store but used the Porcini Mushroom Farro packages instead. Those tasted good but have a lot of sodium. I will try the regular Farro next time if I can find it.
- This makes way too much. I cut the recipe in half and that will still probably be too much since I’m the only one eating it.