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+ servings

Farro with Mushrooms & Asparagus

Farro with mushrooms, asparagus, creamy goat cheese, fresh herbs, and a touch of lemon makes a great side dish to any meal. You can also enjoy this hearty vegetarian dish for lunch or dinner.

Ingredients
  

  • 2 cups vegetable broth
  • 1/2 cup uncooked farro, rinsed and drained
  • 1 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 3/4 lb asparagus, ends trimmed and cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 1 large shallot, minced
  • 1/2 teaspoon dried thyme
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Kosher salt and black pepper, to taste
  • 2 to 3 ounces goat cheese
  • 1 tablespoon chopped chives
  • Garnish: squeeze of fresh lemon juice, optional

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 200kcal, Carbohydrates: 28g, Protein: 9g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 7mg, Sodium: 530mg, Potassium: 459mg, Fiber: 7g, Sugar: 5g, Vitamin A: 1083IU, Vitamin C: 8mg, Calcium: 59mg, Iron: 3mg