Tuesday, November 15, 2016

Toasted Mushroom + Pea Farro

We had the coziest weekend. I'm a blue skies and sunshine lover, but Sunday was cloudy and kind of dreary and I kind of loved it. We relaxed, played outside and I started to get the little tickle in my stomach of excitement that the holidays are coming! 

When the weather cools off, it's so hard to stay on track with healthy eating because the coziest foods are often the ones that aren't the best for you. All I wanted was a giant bowl of homemade pasta with roasted, earthy flavored mushrooms and a giant pile of freshly grated parm on top. BUT! I came up with this quick and easy farro recipe that totally satisfied that pasta craving, but wasn't quite as bad for us! I also keep quinoa and farro on hand for this very reason. They are healthier grains that we don't feel bad about eating from time to time! 

We LOVE farro. I actually prefer it to quinoa as it's nuttier and can stand up to more flavor. I loaded this farro with mushrooms, peas, shallots and a big healthy dose of herbs de provence. This is one of my favorite spice blends and one that I always keep in my cabinet. Trader Joe's sells a giant glass container that's around $5 and pretty enough to leave on your countertop by the olive oil. I put that stuff on everything. I call the mushrooms and peas toasted instead of roasted because it sounds more fun, but really, I just sauteed them until nice and golden in a saute pan on my stove. 


Toasted Mushroom + Pea Farro

1 cup Farro, cooked per instructions on package
1 cup baby bella mushrooms, chopped
1 cup frozen peas
1 large shallot, roughly chopped
1 Tbsp. herbs de provence
olive oil 

Cook Farro according to instructions on the package. Set aside.

Coat the bottom of a saute pan with olive oil and heat on medium heat. Add the shallots and mushrooms and cook for 5-7 minutes, stirring occasionally. When they become soft and fragrant, add the peas. Saute for another 5-7 minutes, or until mushrooms and shallots are nice and golden and the peas are soft and toasted. 

When the mushroom and pea mixture is done, toss with the Farro. Add herbs de provence, a healthy drizzle of olive oil and salt and pepper to taste. 

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