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Farro with Roasted Mushrooms
Serves: 4
Ingredients:
1 cup uncooked semi-pearled farro
2 cups water
8 ounces fresh spinach, chopped
Sea salt to taste
¼ cup, plus 1 tablespoon extra-virgin olive oil
½ white onion, diced
2 garlic cloves, crushed
2 sprigs thyme
¼ cup slivered almonds, toasted
8 ounces cremini mushrooms, sliced
2 Roma tomatoes, diced
2 tablespoons fresh lemon juice
Directions:
1. Add farro and water to rice cooker.
2. Press "menu" and set to #10 (beans).
3. Once done, transfer farro to a bowl and set aside.
4. Press "sauté" and add onion, garlic, and 1 tablespoon olive oil to rice cooker.
5. Cook onion for 2-3 minutes or until translucent.
6. Add spinach to rice cooker.
7. Coat mushrooms in remaining olive oil and thyme and add to rice cooker.
8. Continue sautéing for 10-12 minutes, or until mushrooms start to brown.
9. Fold farro into mushroom mixture along with all remaining ingredients
and serve.
Tip:
If you're using whole grain farro, let it soak for 8 hours, then cook at 205˚F for
35-40 minutes.
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