Simple, Savory Mushroom Farro
Author -Yields: 4 servings
Ingredients
- 1 cup pearled farro (180g)
- 2 tablespoons olive oil
- 2 large shallots, medium dice
- 2 cloves garlic, minced
- 1 pound cleaned and sliced mushrooms, such as shiitake, cremini, white button, or baby bella (450g)
- Salt
- Freshly ground pepper
- 1/3 cup white wine (optional; substitute vegetable broth; 80ml)
- 1 teaspoon white wine vinegar
- 2 teaspoon white balsamic vinegar
- 1 teaspoon fresh thyme leaves (optional)
- Cooked chickpeas or white beans, balsamic tofu, lemon pepper tempeh, or another vegan protein of choice (optional)
Instructions
- Bring a large pot of water to a boil. Add the farro and boil, like pasta, for 25-30 minutes, or until the farro is tender, yet still chewy. Drain the farro.
- While the farro cooks, add the olive oil to a large, deep skillet over medium heat. Add the shallots. Cook for 2 minutes, stirring constantly, or until the shallots are soft. Add the garlic and cook for another minute, stirring constantly, or until the garlic is fragrant.
- Add the mushrooms to the skillet and add a generous pinch of salt. Cook, stirring frequently, for 8-10 minutes, or until the mushrooms have released their juices and are soft, tender, and reduced in size. Add the white wine or broth to the skillet and continue cooking until the wine has almost completely cooked down (about 5 minutes).
- Add the farro to the skillet. Stir the ingredients well and warm them through. Add the vinegars and the thyme leaves, if using. Taste the farro; adjust the vinegars, salt, and pepper to taste. Serve, topping the farro with a protein of choice, if desired.
Notes
Leftover farro will keep in an airtight container in the fridge for up to 4 days.