A wholesome twist on a traditional Thanksgiving side, this dish uses farro, also known as emmer wheat, an Italian grain that is high in fiber, magnesium, and vitamins A, B, C, and E. Other grains, such as pearl barley, can be used instead; cook them according to package instructions.

　　

Ingredients

serves 8

　　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)

　　

Step 1

Place farro in a large saucepan and add enough water to cover by 3 inches. Bring to a boil; reduce heat to a simmer. Cook farro until tender, stirring occasionally, about 15 minutes; drain and return to pot.

　　

Step 2

Meanwhile, in a large skillet, heat the oil over medium-high. Add mushrooms, shallots, celery, ham (if using), 1 tablespoon sage, and 1/2 teaspoon salt; season with pepper. Cook, stirring frequently, until celery is crisp-tender, 2 to 4 minutes.

　　

Step 3

Add wine, and cook, stirring, until evaporated, 3 to 5 minutes. Add remaining 1 tablespoon chopped sage and the vegetable mixture to the farro; toss to combine. Serve immediately, garnished with extra sage leaves.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 263

　　

Step 6

Saturated Fat: .7g

　　

Step 7

Unsaturated Fat: 3.4g

　　

Step 8

Cholesterol: 5mg

　　

Step 9

Carbohydrates: 40.7g

　　

Step 10

Protein: 11g

　　

Step 11

Sodium: 359mg

　　

Step 12

Fiber: 3.5g

　　Power Foods