This salad, a variation on one I discovered via Freshocracy awhile back, makes an amazing side dish (I served it last night alongside baked chicken with artichoke hearts), but is so good that it would make a fantastic lunch or light dinner all on its lonesome. The fact that it’s super healthy is a lovely little bonus.
MUSHROOM & FARRO SALAD
What you need:
1 cup uncooked farro
1 cup chopped mushrooms
1/2 onion, diced
2 garlic cloves, minced
2 tsp chopped parsley
1 tsp lemon juice
Olive oil
Salt & pepper
What you do:
1. In a saucepan, cover farro with cold water. Bring to a boil, then reduce heat, cover, and simmer about 20 minutes, until farro is tender but still has some bite to it (watch it as it cooks and add more water if needed to keep it from burning).
2. Meanwhile, saute the mushrooms and onions in a little olive oil until tender. Add the garlic when the onions and mushrooms are nearly done.
3. Toss the farro and mushroom mixture together in a bowl with the chopped parsley, lemon juice, about 3 tsp olive oil, and salt and pepper to taste.
