INGREDIENTS

INSTRUCTIONS

SERVINGS LACTO/VEGAN  Unlike Arborio rice in risotto, farro doesn't
become gummy; instead,  it retains its tender, distinct bite, even if
it sits a while after  cooking. Serve with a tossed green salad.  In
medium saucepan, bring stock to a boil. Reduce heat to low.  In large
saucepan, heat oil and 1 tablespoon butter over medium-high  heat. Add
both mushrooms and cook, stirring often, until soft, about  5 minutes.
Using slotted spoon, transfer mushroom mixture to bowl and  set aside.
Add remaining tablespoon of butter and onion and cook,  stirring often,
until soft, about 5 minutes.  Add farro to pan and stir to coat with
oil. Add wine and cook,  stirring until liquid is absorbed, about 1
minute. Add 1 cup hot  stock to pan and stir in mushrooms. Cook,
stirring occasionally,  adding more hot stock as it is absorbed, until
farro is tender but  still firm, about 20 minutes.  Meanwhile, make
tomato sauce. In small saucepan, heat oil over  medium-high heat. Add
onion, garlic and bell pepper and cook,  stirring often, until
vegetables are soft, about 5 minutes. Add  tomatoes, sugar, salt and
pepper. Cook, stirring occasionally, until  thickened slightly, 15 to
20 minutes.  To serve, stir grated cheese, if using, into farro and
season with  salt and pepper. Spoon into serving bowls and sprinkle
with chopped  parsley if desired. Top each serving with tomato sauce.
PER SERVING: 365 CAL.; 9G PROT.; 19G TOTAL FAT (4G SAT. FAT); 45G
CARB.; 6MG CHOL.; 687MG SOD.; 11G FIBER.  Recipe by: Vegetarian Times
Magazine, March 1998, page 39  Converted by MM_Buster v2.0l.

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