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.
- 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
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.
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