This salad is great served hot or cold. It can be a great side to a meat dish or be the main entrée for a vegetarian meal.
Farro is a relatively new-t0-me grain, but I love it for its earthy nuttiness and chewy texture. It is thee grain that is meant to be served al dente, so for those of you that are keen on textures, this grain fits the bill.
Farro is gaining major popularity in the world of grains and quickly catching up to quinoa! Nutritionally speaking, both grains are very similar. While they are both high in fiber and protein, farro has slightly more carbs but also offers more calcium than quinoa. However for those who deal with any kind of wheat intolerance, it is important to note that farro is not a gluten-free grain.
The good news is you can sub the farro for rice or quinoa in this recipe without sacrificing flavor one bit.
I finished the salad off with some freshly grated parmesan, though goat cheese or feta would also be wonderful. If you’re not feeling the Brussels, sub for green beans, zucchini or even sautéed spinach.
Add this simple farro dish to your weeknight menu this week for a delicious treat!
Mushroom and Shredded Brussels Farro
- 2 cups shredded brussels sprouts (pre-shredded brussels found at Trader Joe’s)
- 2 cups baby bella mushrooms, quartered
- 1 cup farro
- 2 cups low sodium chicken stock
- 1 cup water
- 2 tbsp balsamic vinegar
- 1 shallot, diced
- 2 cloves of garlic, minced
- 2 tbsp parmesan cheese
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh thyme
- In a medium-sized saucepan, bring chicken stock, water and farro to a boil. Stir, reduce heat to simmer and cook, uncovered, until the farro is tender and liquid is absorbed, ~25 minutes.
- In the meantime, heat olive oil in a large skillet or saute pan over medium heat. Add brussels, mushrooms and shallot and saute for 7-8 minutes, or until tender. Add garlic, thyme and balsamic vinegar, reduce heat to low and cook for remaining 1-2 minutes. Add cooked farro and toss to combine.
- Transfer to a bowl or serving platter and top with parmesan cheese. Enjoy!
Nutrition Facts per Serving (1/4th of recipe)
Calories: 246; Total Fat: 4.5 gm; Saturated Fat: <1 gm; Cholesterol: 3 mg; Sodium: 384 mg; Carbohydrates: 41 gm; Fiber: 5 gm; Sugar: 2 gm; Protein: 11 gm