One Pan Farro Recipe With Mushrooms And Peas

Farro with Mushrooms & Asparagus Two Peas

WEBMay 14, 2021 · While the farro is cooking, in a large skillet, heat the olive oil over medium high heat. Add the mushrooms and cook for 2 minutes, …

Rating: 4.8/5(6)
1. In a medium saucepan, combine the farro and vegetable broth. Bring to a boil and reduce to a simmer. Cook the farro for 30 minutes or until tender. Drain off any excess broth.
2. While the farro is cooking, in a large skillet, heat the olive oil over medium high heat. Add the mushrooms and cook for 2 minutes, the mushrooms will begin to sweat and release their moisture. Add the asparagus and continue cooking for an additional 4 minutes, stirring occasionally, until the vegetables have softened.
3. Add the garlic, shallot, and thyme and sauté, stirring continuously, for 1 minute or until fragrant. Stir in the lemon zest and lemon juice. Season to taste with salt and pepper, to taste.
4. Add the cooked farro to the skillet and stir to combine. Crumble the goat cheese over the farro and vegetables. Stir until creamy. I always start with 2 ounces of goat cheese and taste. If you want a stronger goat cheese flavor and the farro to be creamier, you can add more goat cheese. Season with salt and pepper, to taste. Top with fresh chives and a little squeeze of fresh lemon juice, if using. Serve warm.

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Farro with Mushrooms & Parmesan & Fresh Herbs – A …

WEBSep 23, 2019 · Clean the mushrooms, then slice them. Chop the thyme and oregano. In a saute pan or skillet, heat the olive oil to medium heat. …

Rating: 5/5(2)
1. Make the farro: If you have a pressure cooker, use our Instant Pot Farro method. Otherwise, place the farro in a saucepan with 4 1/2 cups water. Season with 1/2 teaspoon kosher salt and bring to a low boil. Cook until tender, 15 to 20 minutes (or about 30 minutes if using semi-pearled farro).
2. Meanwhile, prep the vegetables: Mince the onion. Mince the garlic. Clean the mushrooms, then slice them. Chop the thyme and oregano.
3. In a saute pan or skillet, heat the olive oil to medium heat. Add the onion and saute 5 minutes. Add the mushrooms and saute for 2 minutes. Add the garlic, herbs, and 1/4 teaspoon kosher salt and saute for 2 minutes. Stir in the cooked farro and lemon juice. Cook for about 2 minutes until heated through.
4. Stir in the Parmesan or Pecorino cheese and fresh ground pepper. Taste and adjust flavors as needed. Serve immediately. (Leftovers store refrigerated for up to 4 days.)

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