Mushroom Farro Stroganoff

So this one is actually just Mushroom Farro Risotto with a tangy twist. :)

Ingredients

• 2 T butter
• 6 garlic cloves – sliced
• 3 cups mushrooms – sliced
• 1 small yellow onion – quartered and sliced
• 1 cup Farro
• 2 cups Wild Rice Mix
• 4 cups water
• 4 T tamari (or regular soy sauce)
• 1 T oregano
• 1 T onion powder
• 1 T garlic powder
• 1/4 – 1 cup greek yogurt – I personally LOVE 5% Fage (fa-yeh!)

Directions

  1. In a large Dutch oven (or heavy-bottomed pot), heat the butter over medium heat until melted and lightly bubbling. Add the garlic and onion, along with a generous sprinkle of salt, and sauté over medium-low heat for 5 to 7 minutes, stirring often, until the onion is soft and translucent. 2. Increase the heat to high. Add the sliced mushrooms and stir to combine. After a minute or so, the mushrooms will begin to sweat and release their moisture. Continue cooking for an additional 2 to 3 minutes, stirring occasionally, until the mushrooms have softened. Add the oregano and sauté, stirring continuously, for 30 seconds or until fragrant. Season to taste with salt and pepper. 3. Add the farro and toast over medium-high heat for 1 to 2 minutes, stirring continuously. The farro will crackle lightly and the pan should be mostly dry. 4. Add 1 cup water and cook over medium-high heat for 2 to 3 minutes, stirring every so often, or until the water has been completely absorbed. Add 2 more cups of water to the pot, stir to combine, and bring to a boil. Reduce the heat to a steady simmer, cover, and cook for 20 minutes. 5. After 20 mins add rice, another cup of hot water, soy sauce, garlic and onion powder. Stir and simmer another 30 mins stirring every 10 minutes or so, or until the farro is tender (it will naturally be slightly chewy in center) and the risotto is thick. I like to remove the lid about for the last 10 minutes of cooking to help it thicken and so I can stop it when it is at my desired consistency.  6. Let cool for about 15 mins stirring occasionally to help release heat. Starting with 1/4 cup, add & thoroughly mix in greek yogurt. Taste & adjust if you like. The more yogurt the more tang. Serve & Enjoy. We like to top it with Quick Sauteed Shoots. Or serve it on top of a huge bed of Pea Shoots.