Warm Farro & Mushroom Salad
Recipes · Lunch · Recipe, Typed Supps
Chewy grain, browned mushrooms, and enough savoury depth that nobody asks where the meat is.
Allergens and patterns
Contains gluten, milk. Fits: Halal, Kosher.
Ingredients
- 1 cup, uncooked (180g) Farro — It stays chewy however long you cook it, which is exactly what a warm grain salad needs.
- 4 cups, sliced (300g) Mushrooms — Browned in batches in a hot dry pan. This is the whole flavour of the dish and crowding the pan destroys it.
- grated (30g) Parmesan — Stirred through while everything is hot, so it melts into a light coating rather than sitting on top.
- 2 cloves, sliced (12g) Garlic — In with the mushrooms once they have browned, not before — it burns long before they colour.
- a few sprigs (3g) Thyme — The herb that belongs with mushrooms, and it holds up to the heat of the pan.
- 2 handfuls (60g) Rocket — Folded through at the end so it wilts in the residual heat.
- 1/2, juiced (20g) Lemon — The whole bowl is savoury and brown and needs one bright thing.
Nutrition per serving
- Calories: 216 kcal
- Protein: 13.9g
- Carbohydrate: 25.5g
- of which sugars: 2g
- Fat: 6.3g
- of which saturated: 3.3g
- Fibre: 8.3g
- Sodium: 176.7mg
Method
- Simmer the farro for 25–30 minutes until tender but chewy, then drain.
- Brown the mushrooms in batches in a hot pan, adding the garlic and thyme at the end.
- Fold the mushrooms and parmesan through the warm farro.
- Add the rocket and lemon juice off the heat.
Nutrients it supplies
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