After switching to a plant-based diet, I am always looking for new grain recipes. Farro is an ancient grain high in fiber and naturally low in fat and cholesterol. It also has lots of nutrients like iron, magnesium, and B vitamins, among others so it can play an important part of a plant-based diet. It is related to wheat though, so it won’t work for gluten-free diets.
If you’re looking for a grain-based side dish, but this one isn’t quite it, consider:
- Black Rice and Mango Salad – Dairy-Free, Gluten-Free, Vegan
- Couscous with Asparagus and Peas – Vegetarian (Dairy-free and Vegan if you serve the Parmesan on the side)
- Corn Maque Choux – Gluten-free
- Mediterranean Quinoa Salad – Gluten-free
- Pilaf with Pine Nuts and Currants – Dairy-Free, Vegan
- Tuscan Orzo Vegetable Salad – Dairy-Free, Vegan
- White Bean Salad – Dairy-free, Gluten-free, Vegan
- Wild Rice Stuffed Peppers – Dairy-free, Gluten-free, Vegan
Farro Salad with Mushrooms and Thyme
A lovely, nutty side dish that could serve as the main dish for a vegan dinner. It isn't the prettiest dish, so be sure to use colorful garnish and accompanying dishes. This recipe is from America's Test Kitchen.
Equipment
- 1 Dutch oven
Ingredients
- 1½ cup whole farro
- ¼ tsp salt
- 3 tbsp olive oil, extra virgin
- 12 oz mushrooms, trimmed and chopped coarse Cremini, white, or brown work
- 1 shallot, minced
- 1½ tsp thyme, fresh, minced or 1/2 t dried
- 3 tbsp sherry, dry
- 3 tbsp parsley, fresh, minced
- 1½ tsp sherry vinegar plus extra for serving
Instructions
- Bring 4 quarts of water to boil in Dutch oven. Add farro and 1 tbsp salt. Return to boil and cook until grains are tender and slightly chewy, about 15-30 minutes. Drain farro, return to empty pot, and cover to keep warm.
- Heat 2 tbsp oil in a 12-inch skillet over medium heat until shimmering. Add mushrooms, shallot, thyme, and ¼ tsp salt and cook. Stir occasionally and cook until moisture has evaporated and vegetables start to brown, about 8-10 minutes. Stir in sherry and cook, scraping up any browned bits, until skillet is almost dry.
- Add remaining 1 tbsp oil and farro to the mushroom mixture and cook, stirring frequently, until heated through, about 2 minutes. Remove from heat and stir in parsley and vinegar. Season with salt, pepper, and extra vinegar to taste.
Nutrition
Serving: 1gCalories: 196kcalCarbohydrates: 32gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 0.2mgSodium: 18mgPotassium: 323mgFiber: 6gSugar: 1gVitamin A: 153IUVitamin C: 3mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!