Slow-Cooker Bacon, Leek & Thyme Farro

Slow-Cooker Bacon, Leek & Thyme Farro

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From: Everyday Slow Cooker

Al dente farro with earthy leeks, thyme, savory mushrooms and bacon is a match made in culinary heaven. The result is a hearty and toothsome dish that you'll crave time and again. Garnish with fresh thyme sprigs, if desired.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 4 slices center-cut bacon, chopped
  • 2 cups thinly sliced fresh cremini mushrooms (about 4 ounces)
  • 1½ cups thinly sliced leeks (about 1 medium leek)
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon minced garlic (about 3 garlic cloves)
  • 3 cups unsalted chicken stock
  • 1½ cups uncooked farro
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 ounce Gruyère cheese, grated (about ¼ cup)

Preparation

  • Prep

  • Ready In

  1. Cook the bacon in a large nonstick skillet over medium-high until crispy, about 5 minutes. Transfer the bacon to a plate lined with paper towels, reserving the drippings in the skillet. Set the bacon aside. Add the mushrooms and leeks to the hot drippings in the skillet, and cook, stirring often, until tender and lightly browned, 6 to 8 minutes. Add the thyme and garlic; cook, stirring often, until fragrant, 1 minute. Transfer the leek mixture to a 5- to 6-quart slow cooker.
  2. Stir in the stock, farro, salt, and pepper. Cover and cook on HIGH until the farro is al dente, about 2 hours. Turn the slow cooker off, and let the mixture stand 10 minutes. Sprinkle with the cheese and bacon before serving.
  • Multicooker Directions: In Step 1, coat the inner pot of a 6-quart multicooker with cooking spray. Place the bacon in the cold pot. With the lid off, press SAUTÉ [Normal]; cook, stirring constantly, until the bacon is crispy. Transfer the bacon to a plate lined with paper towels, reserving the drippings in the pot. Set the bacon aside. Add the mushrooms and leeks to the hot drippings in the pot, and cook uncovered, stirring often, until tender and lightly browned. Turn off the cooker. Add the thyme and garlic; stir until fragrant, 1 minute. Stir in the stock, farro, salt, and pepper. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [More] until the farro is al dente, about 2 hours. Turn off the cooker. Complete Step 2.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 158 calories; 2 g fat(1 g sat); 3 g fiber; 26 g carbohydrates; 9 g protein; 1 g sugars; 0 g added sugars; 330 mg sodium;
  • Carbohydrate Servings:

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