Vegan • Nut Free • Soy Free • Sugar Free
PREP TIME: 20 minutes COOK TIME: 45 minutes
DEHYDRATION TIME: 7 to 10 hours REHYDRATION TIME: 15 to 20 minutes
WATER NEEDED TO REHYDRATE (PER SERVING): 1/2 CUP
Well, we don’t have any pictures of this recipe, and as it happens it’s one that didn’t make it into Julie’s cookbook. However, if you’re one for nutty umami flavor with a hearty grain to accompany it, we think you’ll be pleased with this recipe! The sherry and parsley really bring this recipe together by adding a brightness to round out the flavor profile, and we think it rehydrates pretty dang well for a meal on the trail. Have fun and let us know what you think!
1½ cups farro
5 cups vegetable or chicken broth
2 tablespoons olive oil
2 cloves minced garlic
12 ounces cremini mushrooms, thinly sliced
1½ cup carrots, cut into matchsticks
1 tablespoon fresh thyme or 1 teaspoon dried
¼ teaspoon freshly ground black pepper
2 tablespoon unsalted butter
¼ cup fine sherry
¼ cup flat leaf parsley, chopped
- Place farro and broth in a medium size pot. Bring to a boil then lower to a simmer and cook for 30-35 minutes until farro is just a bit toothy. Drain farro and set aside.
- Heat oil in a skillet or saute pan over medium heat. Saute garlic for 30 seconds until fragrant. Add mushrooms and cook for 4-5 minutes until the mushrooms begin to release their liquid. Add carrots and cook for another minute. Add thyme and pepper and stir to combine. create a well in the center of the pan and add butter, allowing it to melt, then add sherry. Cook on medium high heat for 3-4 minutes, allowing liquid to reduce slightly then remove from heat and stir in farro and parsley.
Add pilaf to dehydrator trays fitted with a solid plastic tray insert. Add all trays to dehydrator. Turn dehydrator on to 145 degrees. Set time for 8 hours. Vegetables should be firm, with no feeling of moisture. If needed, add 1-2 more hours of drying time.
Measure total amounts of pilaf. Divide amount into four portions, placing each into zip-sealed bags and label and date the bags. Store for up to 12 months.
To rehydrate pilaf ¾ - 1 cup boiling water to bag. Mix well, cover and let sit approximately 15 minutes. Stir again and eat.
Nutritional Information: (per serving)
500 calories, 16g fat, 70g carb, 19g protein, 580mg sodium (24% DV).
To see more fun recipes, we recommend checking out Julie’s cookbook!
JULIE MOSIER * APRIL 14, 2020