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Reprinted with permission from Vegetarian Times ® copyright © 2015 Cruz Bay Publishing Inc. 69

july 2016

yogajournal.com.au

morel

Spring is high hunting season for mor

foragers, and the distinctive-looking w

find their way to farmers’ markets. Dried morels offer a

year-round alternative. Don’t be put off by the high price of this

robust-flavoured fungi as a little goes a long way when using them.

280 g. fresh morel mushrooms, cut crosswise into 2-cm pieces,

or 15 g. package dried morel mushrooms

4 cups low-sodium vegetable broth

1 ¼ cups semi-pearled farro

3 Tbs. olive oil, divided

1 small onion, chopped (1 cup)

225 g. cremini mushrooms, sliced

2 Tbs. chopped fresh Italian parsley

1 Tbs. chopped fresh tarragon

1 garlic clove, minced (1 tsp.)

1 tsp. grated lemon zest

⅓ cup coarsely chopped, toasted hazelnuts

16 large asparagus, ends trimmed, cut diagonally into

3.8-cm-long pieces

1 If using dried morels, bring 1 cup water to boil in small

saucepan. Add dried morels; cover, and remove from heat.

Let stand 20 minutes. Drain, reserving soaking liquid.

Coarsely chop morels.

2 Bring vegetable broth and mushroom-soaking liquid or 1 cup

water to a boil in medium saucepan. Add farro, reduce heat to

medium-low, and cook, uncovered, 15 to 20 minutes, or until just

tender but still slightly firm to bite. Drain farro, reserving cooking

liquid.

3 Heat 2 Tbs. oil in large nonstick skillet over medium-high

heat. Add onion, and sauté 1 minute. Add morels and cremini

mushrooms, and sauté 3 to 5 minutes, or until onions are deep

golden and morels begin to crisp. Season with salt and pepper,

if desired, and set aside.

4 Stir together parsley, tarragon, garlic, and lemon zest in

small bowl; set aside.

5 Heat remaining 1 Tbs. oil in small nonstick skillet over

medium-high heat. Add hazelnuts and sauté until heated

through. Set aside.

6 Bring reserved farro cooking liquid to a boil in a large

saucepan. Add asparagus, and cook 2 minutes, or until

crisp-tender. Using slotted spoon, transfer asparagus to morel

mixture. Add farro, ¼ cup reserved cooking liquid, and half

of gremolata, and toss over medium-high heat until warmed

through.

7 Spoon farro into 4 shallow bowls. Spoon reserved cooking

liquid around farro, if desired. Sprinkle with hazelnuts and remaining

gremolata.

PER SERVING 297 CAL; 10 G PROT; 12 G TOTAL FAT (1 G SAT FAT);

40 G CARB; 0 MG CHOL; 109 MG SOD; 9 G FIBRE; 5 G SUGARS

FARRO WITH MORELS, ASPARAGUS, AND

TARRAGON GREMOLATA

SERVES 6

MORELS LEND THEIR EARTHY, SMOKY FLAVOUR TO A SEASONAL GRAIN DISH FEATURING FRESH ASPARAGUS.

LOOK FOR SEMI-PEARLED FARRO, WHICH COOKS IN JUST 20 MINUTES, FOR THIS RECIPE.