Whole Grains
I like to use Farro in this recipe, but it can be replaced with the grain of your choice. Farro has a nice nutty taste with some chewiness. Cook the Farro or grain of your choice according to the directions on the package,
keep warm. Sauce for the Grain: This makes 2 generous servings, to make more just double or triple the recipe.
Ingredients
- 8 ounces mushrooms cleaned and sliced
- 1 cup of halved small tomatoes
- 1/4 teaspoon dried thyme
- 1/4 cup wine (it doesn’t matter what kind - I have used white, red, Marsala, and sherry)
- Salt and pepper to taste
Instructions
- Put mushrooms in a large skillet with 1 Tablespoon of water or broth and 1/8 teaspoonful olive oil.
- Over high heat, begin cooking. Sprinkle lightly with salt and pepper.
- Cover the pan and lower the heat to medium-low.
- Cook 4 to 5 minutes until the mushrooms have released their juices.
- Uncover pan, raise the heat to medium, add the tomatoes and thyme. Cook until the pan is dry.
- Add the 1/4 cup of wine and cook until most of the liquid has been absorbed, but a little bit of juice is left.
Notes
Serve the mushroom and tomato mixture over the cooked grain. Pair with a nice big tossed salad and you have a wonderful meal!
