While a miso-flavored whole-grain stuffing might not be traditional, the savory, earthy flavor is right at home on the holiday table. It would also be good as a side dish with meats that don’t make much gravy.  Mary brought this to Thanksgiving (We deep fry our turkeys – no pan drippings for gravy.)

Ingredients:

• Cooking spray
• 1 3/4 c uncooked farro
• 2 Tab unsalted butter
• 1 lb mixed fresh mushrooms (such as shiitake caps, cremini, and oyster), chopped
• 1 c chopped carrots
• 2 Tab chopped fresh sage
• 1 1/2 Tab chopped garlic
• 1/4 c white miso
• 1 c unsalted chicken stock
• 4 oz fontina cheese, grated (about 1 cup)
• 2 tsp sherry vinegar
• 1 tsp black pepper
• 1/4 tsp kosher salt

Directions:

1.  Preheat oven to 400°F.
2. Lightly coat a 2-quart glass or ceramic baking dish with cooking spray.
3. Cook farro according to package directions to yield about 4 cups.
4. Drain and set aside.
5. While farro cooks, melt butter in a large skillet over medium-high.
6. Add mushrooms.
7. Cook, stirring occasionally, until lightly browned, 6 to 8 minutes.
8. Add carrots, sage, and garlic; cook, stirring occasionally, until tender, 5 to 6 minutes.
9. Stir in miso.
10. Cook, stirring constantly, 1 minute.
11. Add stock; simmer until liquid is reduced by half, about 4 minutes.
12. Remove from heat.
13. Cool slightly.
14. Combine cooked farro, mushroom mixture, cheese, vinegar, pepper, and salt in a large bowl.
15. Spoon mixture into prepared baking dish.
16. Bake at 400°F until top is lightly toasted, about 20 minutes.

Serves:  12

Source:  Cooking Light, Robin Bashinsky, November 2018