You can mix and match this salad to include your favourite grains and greens. The roasted mushrooms add a flavourful and hearty twist.
1. Bring farro and water to a boil. Cover and simmer for 20 minutes or until grain is still slightly chewy. Drain and rinse with cold water and place in serving bowl.
2. Preheat oven to 425 F. Chop mushrooms and place on baking sheet sprayed with vegetable oil. Roast for 20 – 25 minutes or until browned and crisp around the edges. Add to farro.
3. Sauté shallots and garlic in 2 tsp oil in pan, just until tender, about 5 minutes. Add to farro.
4. Add spinach, olive oil, lemon juice and salt and pepper. Mix until well combined. Add more oil if dry.
1 cup farro, wheatberry or freekah
3 cups water
12 oz chopped mushrooms (variety of your choice)
3 shallots, finely chopped
1 tsp crushed garlic
2 tsp oil
3 cups baby spinach, kale or arugula
3 Tbsp olive oil
2 Tbsp lemon juice
Salt and pepper
Nutritional Information per Serving
Saturated Fat 1.5g