All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Don't let the ancient fool you… this meal isn't collecting social security, at least not yet. What it is collecting is raves and plaudits, for its quick ease, delicious flavors, and filling goodness. Creamy, rich, mushroom-y good… ain't nothing wrong with being a little ancient.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Small Non-Stick Pan
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using steak strips, separate into a single layer and pat dry. Follow same instructions as chicken in Step 1, stirring occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Rest, 3 minutes.
If using shrimp, follow same instructions as chicken in Step 1, cooking until shrimp are opaque and reach minimum internal temperature, 2-3 minutes per side.
Cook the Chicken
Pat diced chicken dry.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan and stir often until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
While chicken cooks, toast panko.
Toast Panko and Prepare Ingredients
Place a small non-stick pan over medium-high heat and add 1 tsp. olive oil. Add panko to hot pan and immediately turn off burner. Stir constantly until lightly golden brown, 3-5 minutes.
Remove from burner.
Thinly slice chives.
Carefully massage farro in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds. Remove rice from packaging.
Make the Risotto
Add mushrooms, ¾ tsp. salt, and a pinch of pepper to pan with chicken. Stir often until mushrooms soften and begin to brown, 3-4 minutes.
Add ¼ cup water and bring to a simmer. Once simmering, stir in farro and chicken demi-glace until combined, 1-2 minutes.
Remove from burner and stir in sour cream until combined and creamy.
Finish the Dish
Plate dish as pictured on front of card, topping risotto with panko and chives. Bon appétit!
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