Recipe Category: Side Dish  

Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 cups Faro	Or use other whole grain-spelt, barley or brown rice.
2 (32 oz.) low sodium beef broth
¼ cup butter or margarine
2 tablespoons olive oil
2 (8 oz.) mushrooms	Washed, trimmed and sliced
3 shallots	Washed, peeled and diced
1 tablespoon Fresh Thyme	Or 1 teaspoon dried
¼ cup Fresh Parsley	Washed, trimmed and chopped. Or 2 T. dried.
1 teaspoon salt
¼ teaspoon pepper
4 oz. soft goat cheese crumbled	Optional

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Soak Faro in cold water for 30 minutes. Drain and set aside.
2	In a lidded pot, heat broth and 2 cups of water.
3	In a large sauté pan, heat 2 tablespoons of butter and the olive oil over medium high heat. Add mushrooms.
4	Cook 10 minutes, stirring a couple of times.
5	Mix in remaining 2 tablespoons butter, the shallots and thyme.
6	Cook 3 minutes. Stir in drained Faro.	.
7	Reduce heat to medium and pour in ½ cup of the heated broth and cook until mostly evaporated.
8	Add remaining broth in ½ cup increments until the faro is tender, about 30 to 40 minutes.	Cook until internal temperature reaches 135°F.
9	Stir in parsley, salt and pepper. Top with goat cheese and parsley.