Recipe
Author
Hy-Vee Test Kitchen
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Description
Soft-textured millet and nutty and chewy farro mingle beautifully with hearty root vegetables and greens.
Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 7 c. Hy-Vee vegetable cooking stock, divided | ||
| ¼ c. uncooked millet | ||
| ⅓ c. quick-cooking farro | ||
| 1 tbsp. Hy-Vee Select olive oil | ||
| 1 large shallot, finely chopped | ||
| 3 clove(s) garlic, minced | ||
| ¾ c. dry white wine | ||
| 2 medium carrots, peeled and cut into chunks | ||
| 1 medium parsnip, peeled and cut into chunks | ||
| ½ tsp. Hy-Vee dried thyme | ||
| ⅛ tsp. cayenne pepper | ||
| 1 medium fennel bulb, cored and thinly sliced | ||
| 1 c. chopped Swiss chard | ||
| Fennel fronds, for garnish |
Directions
- In a large saucepan, bring 3 cups vegetable broth to boiling. Add millet. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Add farro. Return to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes more or until grains are tender. Remove grains and any remaining broth from saucepan; set aside.
- In same saucepan, heat oil over medium heat. Add shallot and garlic; cook about 5 minutes or until shallot is tender.
- Add remaining 4 cups vegetable broth and wine to saucepan. Add carrots, parsnip, thyme and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in fennel and Swiss chard. Cook for 2 to 3 minutes more or until heated through. Stir cooked grains into soup. If desired, garnish with fennel fronds.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 870mg
- Sodium: 870mg
- Total Carbohydrates: 32g
- Protein: 4g
Daily Values
0%
Vitamin A 100%
0%
Vitamin C 25%
0%
Iron 8%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Fall 2015.