Let us introduce you to fabulous farro.
Farro is an ancient grain that’s an excellent source of protein, vitamins, and minerals. It’s also higher in fiber than brown rice or quinoa.
Farro has a nuttier, earthier flavor than other grains (which means it’s great with other earthy flavors, like the mushrooms, here).
Stock some in your pantry to switch up your grain game once in a while. Then, make this dish as a side, or put a bigger portion in a bowl and top it with a fried egg for a healthy lunch.
INGREDIENTS
- Dressing:
- 5 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- to taste sea salt
- to taste freshly ground black pepper
- Salad:
- 2 cups farro (uncooked)
- 3 cups vegetable stock
- 3 cups water
- 1 batch of asparagus, cut into ½ inch pieces
- 1 cup shiitake mushrooms, chopped
- 1 cup enoki mushrooms, chopped
- 1 medium red onion, finely chopped
DIRECTIONS
- To make dressing, place vinegar, 4 tablespoon olive oil, and Dijon in a small bowl. Season to taste with salt and pepper. Whisk together. Set aside.
- To make salad, place farro in a pot with vegetable stock and water and bring to a boil over high heat. Reduce heat to low, cover, and let it cook for 25 minutes, until it is softened, but still chewy. Add asparagus and continue cooking for 2 to 3 minutes. If there is any liquid remaining, drain it off. Set aside and let farro cool.
- While farro is cooking, saute mushrooms and onions with 1 tablespoon olive oil. Add to farro and asparagus combo.
- Toss farro with dressing and serve.
WHY WE LOVE THIS RECIPE
The dense, chewy texture of farro pairs perfectly with crunchy, fresh asparagus. It’s also a great way to get more ‘shrooms in your diet.
