Warm Farro Salad with Roasted Mushrooms, Feta and Truffle Oil
1 1/2 cups farro or spelt
water, salt
extra virgin olive oil
1 1/2 pounds mushrooms, halved or quartered (I used cremini; would like to have added some shiitake)
1 1/2 c cherry tomatoes, halved
6 shallots, sliced thinly
arugula
feta (the original recipe suggests feta, goat or pecorino. I would stick with feta or use parmesan)
parsley
truffle oil
1. Cook the farro in salted water for 30-40 minutes until tender/chewy, then drain and mix with a little oil
2. Toss the vegetables with oil, salt and pepper and then roast at 425 degrees for about 25 minutes. MAKE SURE you give them enough room on the roasting sheet or they will steam and not roast
3. Toss everything together, serve on top of a bed of arugula and top with feta, parsley, salt and pepper and do NOT forget the truffle oil!
1 comment:
What a great blog. I can't wait to try some of these recipies. They look so good.
I also noticed that you were a NICU nurse. Our olders daughter was born at 28 weeks. I cannot tell you how much respect and admiration I have for nurses.
Post a Comment