This farro is fuss-free with minimal chopping, cookware, and ingredients required, and it's the kind of meal I love at the end of a busy day. To make it, you'll cook the farro by simmering it in water for 30 minutes. While the farro is simmering, you'll sauté baby bella + shiitake mushrooms and lots of minced garlic in olive oil until everything is tender and golden. Once the farro is ready, you'll add it to the pan and stir in a handful of chopped parsley for brightness and color, a drizzle of olive oil, pinch of sea salt, and a few grinds of black pepper.
Course: Grain, Main, Pasta
Cuisine: plant-based, Vegan
1cupfarro, rinsed and drained*
3tablespoonsolive oil, divided
6ouncesbaby bella mushrooms, sliced
4ouncesshiitake mushrooms, destemmed and sliced
¼cupchopped Italian parsley
¼teaspoonsea salt or to taste
freshly-ground black pepper
Add the rinsed farro and water to a medium sauce pan. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 30 minutes or until tender, stirring occasionally. Drain excess water if needed.
While the farro is cooking, add 2 tablespoons of the olive oil to a large skillet over medium heat. Add in the sliced mushrooms and minced garlic at the same time (to prevent the garlic from burning). Cook for 8-12 minutes or until tender and most of the liquid has cooked off, stirring occasionally.
Add the cooked farro to the pan with the mushrooms and stir in the parsley, 1 tablespoon olive oil, sea salt, and black pepper. Adjust seasoning to taste and serve.
*For a gluten-free version, use brown rice or quinoa instead of farro.