Farro Salad with Roasted Mushrooms
Head over to food52.com for the original recipe and instructions, but since I modified the recipe a little bit to make it a complete meal, my version is below.
1.5 cups Trader Joe’s quick cooking farro
1/2 pound sliced mushrooms (I used white button and baby bella)
Freshly ground black pepper
2 Tbsp lemon juice
1/4c chopped parsley
1 package of tempeh, finely chopped
Preheat oven to 350 degrees. Cook farro according to package instructions. In the final few minutes of cooking, add in chopped tempeh to the boiling water. Drain and bring to room temp.
Meanwhile, roast the mushrooms in olive oil and sea salt for about 30 minutes, stirring halfway, or until the mushrooms begin to brown (even more) and crisp. Bring to room temp.
Combine farro and tempeh with the roasted mushrooms. Add in lemon juice, pepper and parsley. Season generously with truffle salt. We’re obsessed with this Black Truffle Salt that we usually save just for Funk’s famous olive oil truffle salt popcorn. But adding truffle salt to regular ‘ol mushrooms makes them taste a bit like, well, truffles. But we don’t have a gazillion dollars so spend on mushrooms, so we save our pennies for this luxuriously delicious salt. And it is so worth it.
Mushrooms and tempeh are inherently meaty, while farro had a nice chew to it and mushrooms have that savory umami flavor. Hearty and satisfying, I’ll be making this dish again.