Description

This ancient grain salad gives a refreshing, nutritious spin to classic, comforting risotto.

Ingredients

Scale

For the Farro with Mushrooms

1 pound baby bella mushrooms, sliced
2 tablespoons olive oil
1 1/2 cup farro
salt and pepper, to taste
1/2 bunch parsley, chopped (or 1/2 cup chopped parsley)

For the Walnut Dressing

1/4 cup olive oil
1/4 heaping cup walnut halves
juice of 1 lemon
1 clove garlic
1/2 teaspoon salt

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Instructions

Preheat oven to 400 Fahrenheit.
On two baking trays, toss sliced mushrooms with 2 tablespoons olive oil and salt and pepper to taste. Bake for 15-20 minutes.
Meanwhile, fill Instant Pot with farro, 2 1/4 cup water, and 1/4 teaspoon salt. Using the manual function, cook on high for seven minutes. Farro should be al dente.
To make the dressing, blend the walnuts and 1/4 cup olive oil in a blender for a minute, or until the nuts create a smooth paste. Add the lemon juice, garlic, and 1/2 teaspoon salt and blend for another 20 seconds, or until the garlic is pulverized.
To a serving bowl, add the farro, mushrooms, dressing, and chopped parsley. Serve hot.

Notes

Stovetop method: If you don’t have an Instant Pot, bring the water, farro, and 1/4 teaspoon salt to a boil. Lower the heat to simmer and cook covered for the amount of time your farro requires. Pearled farro needs 15-20 minutes and whole farro needs 35-40 minutes. Ten-minute farro needs, well, I’m guessing 10 minutes! Drain farro when it’s ready to use.

Keywords: farro, mushrooms, parsley, risotto, comfort food, walnuts, olive oil, vegetarian, vegan