This Farro Recipe with Cremini Mushrooms, Walnuts and Feta is a healthy and satisfying vegetarian lunch or side dish.
I like to think of myself as a selective perfectionist. When it comes to laundry, stacking the dishwasher and all general cleaning/organizational tasks? Not a perfectionist. Budgeting? Time management? Nope nope. But when it comes to my food and my photography, I put way too much pressure on myself. Over time, I’ve learned how stupid this is.
Jeff often has to remind me that “not everything can be an A.” Even though part of me scream in disagreement, I’m trying to be more gentle with myself. When my work and creative accomplishments don’t seem like an A, I feel like a failure. But for my own mental sanity, every day I’m trying to be a little easier on myself.
Anyway, enough self-absorbed blathering. Onto the recipe.
If you’re not familiar with farro, it has recently become one of my favorite whole grains. I find that quinoa, even when cooked perfectly, lacks enough texture (and there’s that whole double/triple rinsing thing to get rid of the bad taste). Farro is the opposite: it has a pleasant, nutty flavor right out of the box, it’s easy to prepare, and it has lots of nice texture.
In addition to being an excellent base for salads like these, I love adding it as a salad component, as I did in this Mediterranean Salad with Roasted Tomato Vinaigrette. I’ve also used it to make farro pudding! Just like rice pudding only with a bit more texture.
Farro Salad with Cremini Mushrooms, Walnuts and Feta
- 2 teaspoons extra virgin olive oil
- 2 1/2 cups cremini mushrooms, roughly chopped
- 1 clove garlic, minced
- 2 1/2 cups cooked farro
- 1/3 cup toasted walnuts, chopped
- 1 tablespoon roasted walnut oil (extra virgin olive oil may be substituted)
- 1 teaspoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon kosher salt, or to taste
- fresh ground black pepper to taste
- good quality feta cheese to taste
- In a large saute pan, heat the olive oil over medium low. Add the mushrooms along with a pinch of salt and cook until their water has released and the mushrooms are slightly darker, soft, and fragrant, approximately 5 minutes. Add the garlic and cook for another 1-2 minutes.
- In a large bowl, toss together the mushrooms, farro, walnuts, walnut oil, lemon juice and parsley. Season with salt and pepper to taste.
- Top each serving with feta.
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