Farro is an ancient grain that features an earthy & nutty flavor. I personally discovered farro at Trader Joe’s about a year or so ago and fell in love with it! I love that farro maintains a firm texture when cooked rather than becoming soft and mushy. The farro I used in this recipe is from NOW Foods.
The NOW Foods website describes it perfectly:
“NOW Real Food® Organic Farro is true Farro – a light brown grain with a deliciously complex taste that lacks the heaviness often found with other whole-wheat grains. Farro is a good source of fiber and protein. Often used in place of rice and pasta, Farro is ideal for soups and stews and adds welcome textural complexity to salads and other raw dishes.”
I developed this recipe after I had a lentil rice side dish at a local Mediterranean restaurant. I decided to use farro instead of rice because I just love the hearty texture. I used all organic ingredients for this recipe. This lentil farro makes a great meal, side dish or snack. I especially like it topped with an over medium egg!!!
- 1 cup farro
- 1 cup cooked lentils
- 4 shallots halved and sliced thinly
- 8 oz baby portobello mushrooms, stems removed and sliced
- 1 tbsp olive oil
- salt and pepper to taste
- Cook farro according to package directions. Heat olive oil in pan over medium high. Add in portobello mushrooms and shallots. Season with salt and pepper. Stir frequently and cook until mushrooms are browned, approx. 5 minutes. Add in lentils, cook for 2 minutes. Remove from heat and add in cooked farro. Season with salt and pepper to taste.
- Top with Parmesan cheese
- Top with crushed red pepper
Disclosure: As a compensated NOW Foods Ambassador I receive NOW products to try every month. All opinions are 100% my own.