I'm obsessed with farro lately. It's a super grain - the original grain - and I can't get enough.
It all started with an insanely addictive Kale Caesar Salad that I stumbled upon at Market Hall. They makes vats of the stuff and sell out on a daily basis. There have been weeks where I've had to stop myself from going every single day.
If you're craving a crunchy green salad with a twist - this is a good bet and here's a great recipe.
However, if you're looking for something more robust, with the ability to stand alone or accompany your favorite roasted meats - this is a really tasty and EASY option.
I love how the nutty, crunchy flavors of the farro blend with the earthy mushrooms and sweet mellow garlic. And for those of you with your hands on your hips, loudly declaring you hate mushrooms - please try them one more time. I'm like a broken record with this one but I'll say it again - roasting vegetables changes EVERYTHING.
Farro + Roasted Garlic + Mushrooms
1 lb sliced mixed mushrooms i.e. button, porcini, portobello
10 - 15 cloves of peeled garlic
2 cups of dry farro
5 T olive oil
2 t balsamic vinegar
half bunch of chopped Italian parsley
salt and pepper to taste
Set oven to 450
Spread sliced mushrooms and garlic on oiled baking sheets leaving lots of room - if they are too crowded or salted during cooking they will release too much water - you want them crunchy not soggy. Roast 30-40 minutes or brown on the edges.
Cook farro according to directions, drain and cool. (I always boil grains, pastas etc in chicken or veggie stock vs plain water).
Combine mushrooms and farro and allow to cool. Whisk oil, vinegar, parsley and salt and pepper together and pour over mixture. Adjust seasonings to taste.