I love all sorts of grains! There was a very short period of my life, few years ago, when I was being tested for potential gluten allergy (long story!) and all I could think of is that I won't be able to eat my beloved grains! Wheat, barley, rye... I just can't live without them and the thought that I might not be able to eat them was pretty scary. Thankfully gluten allergy was eliminated and I could go back to enjoying my bowl of buckwheat! Since Justin and Christopher also like different grains (which makes me super happy) I cook them very often, either as a side dish or casseroles or in the soups. This time I made a farro side dish for some chicken and just to make sure that nobody will skip their veggies (I'm looking at Justin here), I added some here - it made the dish much more delicious and it made the veggies harder to avoid!
* 1 cup quick cook farro
* 1 large onion, chopped
* 2 large carrots, shredded
* 16oz mushrooms, chopped
* fresh parsley
* 1 tbsp olive oil
* salt and pepper
1. Cook farro in salted water for 10-15 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil and saute onions with a pinch of salt for 4-5 minutes. Add mushrooms and carrots and cook for 10 minutes until softened.
3. Add farro, mix until combined and garnish with fresh parsley before serving.
Grains and mushrooms - some of my favorite ingredients! I could probably just eat this dish on its own, nothing else needed, it's so good. The crunch from farro, the earthiness from mushrooms, the sweetness from carrots and the freshness from parsley - that's all you need in a perfect dish!