Farro and Mushroom Dressing

• 2 cups farro
• 2 tablespoons neutral-tasting oil, such as canola or safflower
• 10 ounces cremini mushrooms, trimmed and thinly sliced
• 4 shallots, minced
• 4 celery stalks, minced
• 2 ounces smoked country ham, diced (optional)
• 2 tablespoons finely chopped fresh sage, plus more leaves for garnish
• Coarse salt and freshly ground pepper
• 1 cup dry white wine (or water)

1. Place farro in a large saucepan and add enough water to cover by 3 inches.
2. Bring to a boil; reduce heat to a simmer.
3. Cook farro until tender, stirring occasionally, about 15 minutes; drain and return to pot.
4. Meanwhile, in a large skillet, heat the oil over medium-high.
5. Add mushrooms, shallots, celery, ham (if using), 1 tablespoon sage, and 1/2 teaspoon salt; season with pepper.
6. Cook, stirring frequently, until celery is crisp-tender, 2 to 4 minutes.
7. Add wine, and cook, stirring, until evaporated, 3 to 5 minutes.
8. Add remaining 1 tablespoon chopped sage and the vegetable mixture to the farro; toss to combine.
9. Serve immediately, garnished with extra sage leaves.
10. (Per Serving)
11. Calories: 263
12. Saturated Fat: .7g
13. Unsaturated Fat: 3.4g
14. Cholesterol: 5mg
15. Carbohydrates: 40.7g
16. Protein: 11g
17. Sodium: 359mg
18. Fiber: 3.5g

farro, neutraltasting oil, mushrooms, shallots, celery stalks, country ham, fresh sage, salt, white wine

Taken from www.epicurious.com/recipes/food/views/farro-and-mushroom-dressing-394197 (may not work)