RECIPE: Farro and Mushroom Casserole

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1 cup farro (dry, rinsed if package recommends)

1 3/4 cups 99% fat free chicken broth

1 tablespoon unsalted butter

1 tablespoon olive oil

2 shallots, chopped

2 large garlic cloves, finely chopped

1 teaspoon dried thyme leaves

1/2 teaspoon salt

8 ounces sliced cremini mushrooms

1 ½ cups Daisy Cottage Cheese

1 large egg

1/2 cup grated Parmesan cheese, divided

2 tablespoons chopped fresh flat-leaf parsley


Heat the oven to 350 degrees. Spray a 1-1/2-quart casserole with cooking spray (or grease it with butter). In a 1-1/2-quart saucepan, cook the farro in the chicken broth, covered, for 15 to 20 minutes or until the farro is tender but chewy and the liquid is absorbed. (Bring to a boil UNCOVERED first on high, then lower heat to low/simmer and cook the 15-20 minutes. This should be 5 to 10 minutes LESS cooking time than the package indicates. You want this, as the farro will continue to cook in oven.)

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 sliced mushrooms. Cook for another 5 to 6 minutes or until the mushrooms are browned, stirring frequently. In a small bowl, whisk the cottage cheese, egg and 1/4 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 to 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.

Makes 8 servings (about ¾ cup each).


Recipe by & adaptations by culinary nutritionist & dietitian Kim Galeaz, RDN CD

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