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Farro + Mushroom Salad

January 26, 2015

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A delicious dish to make for friends or for lunches this week!  Simple and full of flavor!

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Farro + Mushroom Salad

  • 1 c. farro
  • 1 T. olive oil
  • 1.5 c. chopped mushrooms
  • 1 onion, minced
  • 2 tsp. fresh thyme, minced
  • 2 T. dry sherry
  • salt + pepper
  • 1 T. sherry vinegar

  1. Bring 4 quarts water to boil in a large pot. 
  2. Stir in farro and 1 tablespoon salt. Return to boil, reduce heat, and simmer until tender, 15 to 20 minutes until done.
  3. Drain well and set aside.
  4. Heat oil in 12-inch skillet over medium-high heat.
  5. Add mushrooms, onion, thyme, and salt; cook, stirring frequently, until moisture has evaporated and veggies start to brown, 5 to 8 minutes.
  6. Add sherry and cook, scraping up any browned bits, until pan is almost dry, 1 to 2 minutes.
  7. Add farro and cook, stirring constantly, until heated through.
  8. Remove pan from heat, stir in another 1T sherry, and season with salt and pepper to taste. 
 

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