Alas, it is yet again Sunday and I am left wondering where the weekend has gone. I didn’t spend much time doing anything exciting this weekend, but I did continue to work on understanding my camera more and cooking. Hence why I have a recipe for you tonight! This recipe was originally my mom’s, but I have finally learned how to master cooking it with Mark’s help.
Tonight’s dish incorporates one of my favorite whole wheat grains. It’s called farro! Farro is an ancient high fiber grain that is healthier than refined grains such as white rice and even some unrefined grains. Although often overshadowed by quinoa its other whole grain counterparts such as barley, farro may in fact be healthier than them all. Farro contains protein, iron, B vitamins, and many other nutrients. Oh, did I also mention that it tastes great?
My family and I generally turn to quinoa as our ‘rice’ during meals, but occasionally when a dish requires something with a chewier texture, we like to turn to farro. Unlike refined grains, it won’t cause any sugar spikes in your blood system.
Farro with mushroom and spinach is a hearty and savory dish likely to fill you up and nourish your body while also keeping your taste buds satisfied. Cooked in vegetable broth and then seasoned with some salt, this simple dish surprisingly packs a flavorful punch. If you’re unsure about where to find farro, search in your local Trader Joe’s or Whole Foods. They’re generally sold for a fairly cheap price there.
- 4 Tbspx olive oil
- 2 cups farro
- 2 cups vegetable broth
- 2 cups water
- 4 cloves of garlic minced
- 20 mushrooms sliced
- 2-3 cups of spinach
- Salt to taste
- Heat 2 tablespoons of olive oil in a large pot over medium to high heat. Add half of the garlic and sautee it for about 10 seconds. Add the farro into the pot and slowly stir it around the pot to brown it for about 2-3 minutes.
- Add the vegetable broth and water to the pot. Bring the pot to a boil and then lower the heat and cover it. Cook for about 10 minutes.
- In a separate pan, heat up 2 tablespoons of olive oil over high heat. Add the garlic and cook until it is about to brown. Add the mushrooms, sprinkle a pinch of salt of the mushrooms, and cook until they start to crisp and become a golden brown color. Add the spinach and cook until they're wilted.
- Add the mushrooms and spinach to the farro and mix them together well. Salt to taste.
Good night y’all, stay happy and healthy! When you have the chance, give this recipe a shot and then let me know how it went!