Hearty Grain and Vegetable Bowls with Goat Cheese
By Alli BerkeyPublished on February 21, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
2 cups farro Salt and pepper 6 tablespoons extra-virgin olive oil 1 teaspoon grated lemon zest plus 3 tablespoons juice1 small garlic clove, minced4 carrots, peeled and shaved with vegetable peeler lengthwise into ribbons4 ounces (4 cups) baby spinach 1 pound cremini mushrooms, trimmed and sliced thin2 ounces goat cheese, crumbled (½ cup)
Before You Begin
We prefer whole-grain farro. Pearled or quick-cooking farro can be used, but cooking times will vary.
Instructions
- Bring 2 quarts water to boil in large saucepan. Add farro and 1 tablespoon salt. Return to boil, reduce heat to medium-low, and simmer until farro is tender with slight chew, 15 to 20 minutes. Drain.
- Whisk ¼ cup oil, lemon zest and juice, garlic, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl. Add carrots, spinach, and farro and toss to combine.
- Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, ¼ teaspoon salt, and ¼ teaspoon pepper and cook, covered, until mushrooms release their liquid, about 5 minutes. Uncover and continue to cook until liquid has evaporated and mushrooms begin to brown, about 3 minutes longer. Divide farro mixture evenly among 4 serving bowls. Top with goat cheese and mushrooms. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 cups farro
Salt and pepper
6 tablespoons extra-virgin olive oil
1 teaspoon grated lemon zest plus 3 tablespoons juice
1 small garlic clove, minced
4 carrots, peeled and shaved with vegetable peeler lengthwise into ribbons
4 ounces (4 cups) baby spinach
1 pound cremini mushrooms, trimmed and sliced thin
2 ounces goat cheese, crumbled (½ cup)
Ingredients
2 cups farro
Salt and pepper
6 tablespoons extra-virgin olive oil
1 teaspoon grated lemon zest plus 3 tablespoons juice
1 small garlic clove, minced
4 carrots, peeled and shaved with vegetable peeler lengthwise into ribbons
4 ounces (4 cups) baby spinach
1 pound cremini mushrooms, trimmed and sliced thin
2 ounces goat cheese, crumbled (½ cup)
Ingredients
2 cups farro
Salt and pepper
6 tablespoons extra-virgin olive oil
1 teaspoon grated lemon zest plus 3 tablespoons juice
1 small garlic clove, minced
4 carrots, peeled and shaved with vegetable peeler lengthwise into ribbons
4 ounces (4 cups) baby spinach
1 pound cremini mushrooms, trimmed and sliced thin
2 ounces goat cheese, crumbled (½ cup)
Why This Recipe Works
We toss the hot farro with vinaigrette and let it sit while sautéing the mushrooms to give the flavors time to meld.
Before You Begin
We prefer whole-grain farro. Pearled or quick-cooking farro can be used, but cooking times will vary.
Instructions
- Bring 2 quarts water to boil in large saucepan. Add farro and 1 tablespoon salt. Return to boil, reduce heat to medium-low, and simmer until farro is tender with slight chew, 15 to 20 minutes. Drain.
- Whisk ¼ cup oil, lemon zest and juice, garlic, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl. Add carrots, spinach, and farro and toss to combine.
- Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, ¼ teaspoon salt, and ¼ teaspoon pepper and cook, covered, until mushrooms release their liquid, about 5 minutes. Uncover and continue to cook until liquid has evaporated and mushrooms begin to brown, about 3 minutes longer. Divide farro mixture evenly among 4 serving bowls. Top with goat cheese and mushrooms. Serve.
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