There’s a host of super grains –some well known and others still under the radar – each with their own unique set of benefits. Most are packed with B vitamins, magnesium and other important minerals and nutrients. Some whole grains, such as quinoa, are considered complete proteins (containing all 8 essential amino acids). Since fiber swells, typically, whole grains will help keep you feeling fuller longer. Here’s one recipe from Pereg Gourmet that incorporates such grains.


Farro Mushroom Risotto 

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Yield: 5 1/2-cup servings


  • 1 tablespoon extra virgin olive oil
  • 2 cups shiitake mushrooms, cleaned, de-stemmed and diced
  • 2 tablespoons butter
  • 2 medium shallots (about ¼ cup), minced
  • 2 cloves garlic, minced
  • 1/8 teaspoon kosher salt
  • 1 cup Pereg Gourmet Farro
  • ½ cup white wine
  • 3 cups chicken or vegetable stock
  • 1 cup shredded parmesan
  • 1 tablespoon Greek yogurt
  • ¼ cup pine nuts
  • 2 tablespoons chives



  1. In a large 4-quart saucepan, heat the 1 tablespoon olive oil over medium heat. Add in the shiitakes and sauté, about 3 minutes, until soft. Remove from pan and set aside.
  2. Melt the butter in the same pan over medium heat. Add in the shallots, garlic and salt and sauté until shallots are slightly browned, about 2 minutes. Then add the farro and stir until the farro is slightly toasted and coated in butter.
  3. Then add in the white wine and let simmer until the wine evaporates, about 2 minutes.
  4. Turn the heat down to low and add in the stock ¼ cup at a time, stirring continuously with each addition. Do not add more stock until the previous ¼ cup has been completely absorbed.
  5. Keep adding until the farro is cooked and mixture is creamy, about 30-40 minutes. You may not need all the stock.
  6. Stir in Parmesan cheese and Greek yogurt immediately and then stir in mushrooms. Garnish with pine nuts and chives.