Lemon Garlic Farro with Mushrooms and Spinach
I’m having one of those weeks. You know, one of those weeks.
The kicker thus far? When I somehow managed to set off the smoke alarm at 7:30 in the morning yesterday when I was trying to brown meat to throw in the crockpot for dinner.
I stood there in a fog (literally and figuratively) and kept yelling at my husband all “what do I do??” Clearly, I know what to do and yet nope. My brain didn’t kick in. Instead my husband came running and opened the windows and doors. While Emma slinked away and hid from the noise. Oy vey. And I pretty much just stood there in my pajamas, holding my kitchen tongs, like what on earth just happened?
I’d like to tell you that at the very least I got my act together and made this lemon garlic farro. Butttt the truth is that I actually made it a few weeks ago. Let’s just pretend, yes?
Because this dish certainly feels sort of classy and like something a non-frazzled person would make!
So. The recipe. We have my favorite slightly nutty, chewy whole grain – farro. It’s kicked up a notch with some fresh lemon juice and garlic. Yes and yes. And easy peasy.
While the farro is cooking, we’ll sauté some mushrooms in a skillet and add in some red wine (white also works!). Do not be afraid of the wine here – it really just infuses a ton of flavor. And then, we’ll quickly add in some fresh spinach, just until it wilts down.
Finally, we’ll top the whole dish off with some pine nuts for crunch and some shaved parmesan for a bit of saltiness.
Combining into a dish that is simple and uncomplicated yet feels like you have your fancy pants on.
Added bonus? You’ll have some wine open so you can pour yourself a big glass. Especially if you happened to set off your smoke detector that morning. Just me?
- 1 tablespoon olive oil
- 1 ½ cups pearled farro*
- 1 ¼ cups water
- 2 ½ cups low-sodium vegetable broth
- juice of 1 lemon
- 2 to 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 20 ounces baby bella mushrooms, sliced
- ¼ teaspoon salt
- pinch of pepper
- ⅓ cup dry red or white wine
- 6 ounces fresh baby spinach leaves
- pine nuts, toasted if desired
- shaved parmesan
- Set a medium saucepan over medium heat. Add in the olive oil. When hot, add in the farro and cook for 1 minute, stirring frequently. Add in the water and broth. Turn up the heat and bring to a boil. Cover, reduce the heat and let simmer for about 30 to 35 minutes, until the farro is tender but still slightly chewy. Drain off any excess liquid if there is any, then stir in the lemon juice and the garlic (start with the 2 cloves and add the 3rd if desired!).
- Meanwhile, set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 to 3 minutes, until it starts to soften. Add in the mushrooms, salt and pepper and cook for about 5 minutes, until tender and the mushrooms have released most of their juices. Pour in the wine. Increase the heat slightly and cook for about 3 minutes, stirring occasionally, until most of the liquid has evaporated.
- Add in the spinach, a few handfuls at a time, and cook until wilted. Remove from the heat. Taste and season with additional salt / pepper as needed.
- Add some of the farro to a bowl. Top with some of the veggies and then sprinkle with the pine nuts and some shaved parmesan.
If at any point while you’re cooking the farro the liquid evaporates too fast, add in more water!
If you want the farro even more lemon-y, add in some lemon zest when you add the lemon juice and garlic!
Cookie Monster Cooking