This simple recipe makes a comforting vegan/ vegetarian entree or a hearty side. Sauteed mushrooms, nutty farro, and fragrant thyme come together quickly for a healthy dish that will warm you up on a chilly Fall day.
I use Trader Joe’s 10 minute farro and can get this on the table in 20 minutes including all the chopping. The last time I made it I served it with Brussels sprouts and roasted carrots for a healthy, filling vegetarian meal that could have easily been made vegan if I could lay off the butter.
- 1 c semipearled or quick cooking farro (I use Trader Joe's 10-minute farro)
- 2 c low sodium chicken broth (use vegetable broth for vegan/ vegetarian)
- 1 tbs olive oil
- 1/2 c onion, diced
- 2 cloves garlic, minced
- 1 lb assorted fresh mushrooms (crimini, portabella, shirataki, etc), sliced
- 1 tbs fresh thyme, chopped
- salt and freshly ground black pepper, to taste
Cook farro in broth according to package directions. Add additional broth or water if needed.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and saute, stirring, until onions are beginning to turn translucent, about 5 minutes. Add garlic and mushrooms and continue to saute until mushrooms release their juices and begin to soften, about 5 more minutes. Add thyme and season to taste.
Combine mushroom with cooked farro and adjust seasoning as needed.
Serve with a sprinkle of herbs and Parmesan cheese, if desired.
Total Fat 4.9g
Saturated Fat 0.5g
Trans Fat 0.0g
Total Carbohydrates 38.0g
Dietary Fiber 4.7g
Weight Watchers Points: 4