This dish is influenced by winter here in the Pacific Northwest, where we can still get mushrooms but we rely on the cellared root vegetables, dried beans, and hazelnuts to get us through until the new growing season.

Preparation Time 1:15

Difficulty Moderate

Serves 4-6

Ingredients

• 1lb. Farro, cooked according to package instructions and cooled
• 1 Cup Cannellini beans, soaked and cooked (alternate 1 15oz. can low sodium good quality canned beans)
• 1 large Rutabaga, cut into 1/2" cubes
• 3 cloves Garlic, unpeeled and smashed
• 1/2 lb. Wild Mushrooms such as Shiitake, Porcini, Enoki, and Oyster, trimmed and sliced
• 1 head Belgian Endive, washed and thinly sliced
• 1/2 Yellow Onion, finely chopped
• 1 sprig thyme, stemmed and finely chopped
• 1/4c. Apple Cider Vinegar
• 3/4c Hazelnuts, toasted, skins rubbed off, chopped
• 2 TBSP Parsley, chopped
• Grapeseed or Olive Oil
• Salt and pepper

Equipment

• Aluminum foil
• Saute Pan
• Large Bowl
  

Method

• Preheat oven to 375 degrees
• Toss the rutabaga and garlic cloves with some oil and salt and pepper.
• Pour onto one side of a long sheet of aluminum foil and fold other-side over to form an envelope.
• Crimp sides up to seal package. Roast in the oven 25minutes or until fork tender. Remove garlic and roughly chop it.
• In a large saute pan, heat oil and saute onion. Add the mushrooms. Saute 2 minutes and add endive, salt, pepper, and thyme. Cook 1-2 min. Deglaze pan with cider vinegar and allow to reduce slightly (not completely as this becomes part of the vinaigrette.
• In a large bowl, toss the farro with the warm mushrooms and add the beans, rutabaga, garlic, hazelnuts, and parsley. Season with salt and pepper and a drizzle of good olive oil. Enjoy.