While a miso-flavored whole-grain stuffing might not be traditional, the savory, earthy flavor is right at home on the holiday table.
1 3/4 cups uncooked farro
2 tablespoons unsalted butter
1 pound mixed fresh mushrooms (such as shiitake caps, cremini, and oyster), chopped
1 cup chopped carrots
2 tablespoons chopped fresh sage
1 1/2 tablespoons chopped garlic
1/4 cup white miso
1 cup unsalted chicken stock
4 ounces fontina cheese, grated (about 1 cup)
2 teaspoons sherry vinegar
1 teaspoon black pepper
1/4 teaspoon kosher salt
Added sugars 0g
Calcium 7% DV
Potassium 5% DV
How to Make It
Preheat oven to 400°F. Lightly coat a 2-quart glass or ceramic baking dish with cooking spray. Cook farro according to package directions to yield about 4 cups; drain and set aside.
While farro cooks, melt butter in a large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add carrots, sage, and garlic; cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in miso; cook, stirring constantly, 1 minute. Add stock; simmer until liquid is reduced by half, about 4 minutes. Remove from heat; cool slightly.
Combine cooked farro, mushroom mixture, cheese, vinegar, pepper, and salt in a large bowl. Spoon mixture into prepared baking dish. Bake at 400°F until top is lightly toasted, about 20 minutes.
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