Description
A delicious and healthy farro dish with sautéed mushrooms and garlic.
Ingredients
Scale
- 1 cup uncooked farro
- 3 tablespoons olive oil
- 2 cloves garlic, each cut in half lengthwise
- 1/2 cup diced red onions
- 24 oz. sliced baby bella (Crimini) mushrooms, sliced in 1/2 inch slices
- 1 pinch salt
- 1/4 cup balsamic vinegar mixed with 1 tablespoon water
- 1 tablespoon chopped fresh thyme
Instructions
- To make 3 cups cooked farro, you will need 1 cup farro, 1 3/4 cups water, and a pinch of salt.
- Have the water heating in a teakettle or pan so it will be boiling when you’re ready to add it to the farro.
- Use a heavy pan with a tight-fitting lid.
- Add the farro to dry pan and toast over medium-high heat until it starts to look and smell toasted, about 3 minutes.
- Turn off heat, and then carefully pour in the boiling water (it will boil up and sputter, so be careful).
- Add the salt, then turn heat back on to a low simmer, cover pan, and let cook until the farro is tender, but chewy, about 20 minutes. (Start checking after about 15 minutes; you may need to add a tiny bit more water.)
- Use a large heavy frying pan for the second part of the recipe.
- Heat the oil, then add the onion and garlic and sauté until onions are starting to soften, about 3 minutes. Remove garlic and discard.
- Add sliced mushrooms and stems, sprinkle with a pinch of salt, and sauté over medium-high heat until mushrooms have released their liquid and are well browned, about 5 minutes (or longer, depending on your pan).
- Stir in the balsamic vinegar/water mixture and cook until liquid is mostly evaporated, about 2 minutes. (If using dried thyme, add it with the balsamic vinegar.)
- Add cooked farro and heat 2-3 minutes, stirring gently. If your pan is not non-stick, you may need to add a bit of water when you heat the farro.
- When farro is heated through and moistened, add the fresh thyme (or use 2 teaspoons frozen thyme that’s been thawed), stir, and season with salt if desired.
- Serve the Farro with Mushrooms hot and enjoy!
Notes
- See notes for using red onions and fresh thyme.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg