Mushroom farro salad

Mushroom farro salad is a healthy side dish and a flavorful alternative to boring leafy green salads.

Mushroom farro salad

Recipe adapted from Allan Shewchuk

Makes 8 servings

Ingredients:

• 4 cups farro
• 2 pounds wild mushrooms, chopped
• Salt and pepper, to taste
• 2-3 tablespoons olive oil
• Lemon juice
• 1/2 cup pecorino cheese, grated
• 1/4 cup Parmesan cheese, grated
• 1/3 cup toasted pine nuts
• 1/2 cup arugula or mixed greens

Directions:

1. Preheat oven to 350 degrees F.
2. In a saucepan, cover farro with one inch of cold water and soak for 20 minutes. Drain well and return to pan, then cover with more cold water. Bring to a boil over high heat, then lower heat and cover. Cook for 20 minutes.
3. While farro is cooking, toss mushrooms with olive oil and salt and pepper in a large bowl. Spread on a parchment lined baking sheet and bake for 20 minutes.
4. When farro is cooked, drain well and spread on a baking sheet to cool. When mushrooms are cooked, also spread on baking sheet to cool.
5. When farro and mushrooms are at room temperature, combine in a serving bowl. Drizzle with lemon juice, cheese, toasted pine nuts, arugula or mixed greens and season to taste with salt and pepper.

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Stuffed mushrooms with roasted garlic and thyme cream cheese recipe
Mushroom ravioli in a mushroom cream sauce recipe