Roasted Mushroom and Farro Salad
We liked farro so much we couldn’t wait to try another recipe. I found this recipe on Food52 and just added roasted tomatoes and arugula (yes, we put arugula in everything right now) to the basic recipe. This is going into our regular rotation. The mushrooms are so meaty we didn’t even miss the meat.
To make things easier, I cooked the farro the night before. After work the next day, all I had to do was wash the vegetables, and roast the mushrooms and tomatoes. Since the farro was in the fridge, I didn’t have to wait for the mushrooms or farro to cool off before mixing everything together. The cold farro and the hot mushrooms combined temps to reach the room temp that the salad is intended to be eaten at.
Farro Salad with Roasted Mushrooms (adapted from Food52)
- 1 cup farro
- 1/2 lb mushrooms, quartered or sliced
- handful of cherry tomatoes
- olive oil
- salt & pepper
- 2 Tbsp lemon juice
- 1/4 cup shredded parmesan cheese
- 1/4 cup chopped parsley
- handful of arugula
- Soak farro in cold water for 20 minutes, covering it by an inch or so. Drain the farro and cover it with cold water again. Salt the water and bring to a boil. Cover and simmer for 20 minutes. Drain well and cool.
- Put the mushrooms and tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt & pepper. Roast in the oven at 350F until done, stirring halfway through (about 20 minutes)
- Combine farro, mushrooms and tomatoes with lemon juice, 6 Tbsps olive oil, parmesan, parsley, arugula and fresh ground pepper. Salt and serve at room temp.
Note 10/10/11: I made this again a few weeks later with a mix of oyster, cremini and brown mushrooms. Sooo good!!!