Ingredients
- 4 tablespoons butter
- 2 cups yellow onions diced
- 1/2 cup Bluebird Split Emmer Farro
- 2 pounds mushrooms sliced
- 1 teaspoon sea salt
- 2 teaspoons dried dill plus extra for topping
- 1 tablespoon paprika
- 2 teaspoons fresh lemon juice
- 2 cups vegetable or chicken stock
- 1 cup dry white wine
- 1 cup milk or cream
- black pepper to taste
- 1/2 cup sour cream
- fresh parsley minced
Methods
- In a Dutch oven melt the butter.
- Add onions, saute over medium heat until translucent, about 5 minutes.
- Add mushroom, salt, dill, and paprika. Saute until mushrooms release their moisture (about 8 minutes).
- Add split farro. Stir well and cover. Let cook for about 10 minutes, stirring occasionally.
- Stir in lemon juice, stock, and white wine. Cover and cook about 20-25 minutes, stirring often.
- Stir in milk; add black pepper to taste and more salt if needed.
- Pulse ingredients quickly with an immersion blender, careful to not over blend, leaving chunks of mushrooms for texture.
- Whisk in the sour cream. Do not boil or cook on high heat. Gently keep warm until ready to serve.
- Top with freshly minced parsley and sprinkle with dried dill.
