Sometimes I make associations in my head between two things that have absolutely nothing in common. Once the association is made, I can’t undo it. When I hear the the word “farro”, I immediately think of Run DMC’s “Mary Mary”. Truth. “Farro-Farro, why ya buggin’?/ Farro-Farro, I need your lovin'”. Some things I can’t explain. This is one of them.
|Mushroom Farro Salad|
Love, love, love farro. It’s a great hearty grain that is similar to barley. It has a dense bite and a slightly nutty flavor. Farro holds up very well to other flavors and makes a great side dish!
Best bonus? Farro is one of the grains that is Passover-friendly!
|Cooked and rinsed farro|
|Dice a medium size red onion|
|Saute onions until translucent|
|Pre-Sliced Baby Bella Mushrooms
(feel free to slice your own, but in this recipe
I’m more than happy to let the store do the work for me)
|Add mushrooms and saute for a few minutes to brown,
but not to wilt mushrooms
|Combine farro with mushroom and onion mixture|
Mushroom Farro Salad
Serves 6 as a side dish
10 ounces farro (about 1 1/2 cups), cooked per package instructions
2 Tablespoons olive oil, divided
1 medium red onion, diced
10 ounces sliced baby bella mushrooms
Kosher Salt and freshly ground pepper
Chives to garnish (optional)
1. Cook farro as per package instructions. I prefer to boil about three times as much water than farro and then cook it like pasta, for about 10 minutes until al dente. Drain and rinse.
2. Heat 1 Tablespoon of olive oil in pan.
3. Add red onion and saute on Medium/High until translucent, about 6 minutes.
4. Add sliced mushrooms and saute until lightly browned, but still firm, about 4 minutes.
5. Combine farro with mushroom and onion mixture.
6. Taste and add (based on your preference) remaining olive oil and sprinkle with kosher salt and freshly ground pepper.
7. Optional: Garnish with chopped chives.
Eat, Drink & Be Yummy!