Farro is an ancient grain that is surprisingly nutritious. As a matter of fact this grain is nutritionally equivalent to the “super food” quinoa and is only half the cost. The advantage that quinoa has is that it is gluten free while Farro is not gluten free BUT it does have a low glycemic index and is, therefore, very good at keeping consistent blood sugar levels. Farro also cooks just like rice, only taking about 25 minutes to cook, making this grain both nutritious and convenient for a week night meal.
This recipe can easily stand alone as a meal but add a grilled chicken or salmon and you have something perfect for a quick meal to be enjoyed on our upcoming spring/summer days on the patio.
Note: You can cook the Farro ahead and store in the refrigerator for about 4 days and reheat in the skillet (at step #3) to make for an even quicker solution to dinner.
Warm Farro Salad with Spinach and Mushrooms
- 1 cups farro, uncooked
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1/2 red onion, thinly sliced (about 1 cup)
- 8 oz crimini mushrooms, thinly sliced
- 1 1/2 tablespoons (5 cloves) minced garlic (or more to taste)
- 1/2 teaspoon dried thyme
- 2 cups baby spinach, packed
- 1/4 teaspoon red pepper flakes (or more)
- salt + pepper to taste
- 2 tablespoons parmesan cheese
- Place vegetable broth in a saucepan and bring to a boil. Add farro and stir. When it comes back to a boil lower the heat to a simmer and cover with a lid. Simmer until tender, about 25 minutes.
- In a medium skillet over medium heat, add 1 tablespoon of olive oil and sauté the red onions for 3-4 minutes, stirring so the onions to not brown. Remove the onions to a small plate or bowl, set aside.
- Add 1 tablespoon of olive oil and sauté the garlic and mushrooms together for 3-4 minutes. Add the dried thyme, baby spinach, and red pepper flakes. Continue to cook until the spinach just starts to wilt down, about 3 minutes. Add the red onions back in along with the farro, parmesan and salt and pepper. Heat everything through. Serve warm.