Mushroom Farro

This dish only takes one pot, feeds 2 for lunch or more people as a side dish, and is vegan! I’ve been making this farro once a week for about a year (and I have never gotten tired of it), and was craving mushroom risotto but did not want to put forth the effort to make it so here you have it: mushroom farro. I use Bob’s Red Mill brand and find it on the aisle with rice. You don’t need to soak the farro ahead of time, you only need 5 ingredients, and it’s a great way to get rid of any mushrooms you have that might be about to go bad. Yes, it looks super brown, but brown food is good too.

 1 cup of semi-pearled farro 

1 small shallot, diced, about 2 tbsp

4-6oz of cremini mushrooms- about 8- sliced 

1 tbsp olive oil 

1 clove of garlic, minced or finely chopped

¾ tsp kosher salt

¼ tsp red pepper flakes (optional) 

Add the farro and 2 cups of water to a sauce plan to soak while you prep the rest of the ingredients. Add them as you finish and once everything is in the pot, bring the farro to boil and once it is boiling lower it to a simmer. Continue to simmer, stirring occasionally for 20-30 minutes, until the farro is cooked.