Mushroom Farro Bowl with Fresh Lemon & Dill
Serves 4
The farro cooks in the time it takes to sauté the mushrooms, so you can have this earthy, nourishing bowl on the table in under 20 minutes. No farro? No problem! The mushrooms are equally delicious served atop barley, brown rice, or mashed potatoes.
8 oz farro
2 2/3 cups vegetable broth
1 1/2 bunches of scallions, sliced
1 1/2 lbs assorted mushrooms, sliced
1/2 teaspoon sea salt
freshly ground black pepper, to taste
1/2 bunch fresh dill, chopped
grated rind of half a lemon
lemon slices to garnish
vegan sour cream to garnish
In a medium saucepan, add the farro and vegetable broth and bring to a boil. Reduce to a simmer and cook, covered, until the broth has been absorbed and the farro is tender.
Meanwhile, add almost all of the scallions to a large sauté pan over medium high heat, stirring to keep them from sticking. Add a bit of water or broth if necessary. Add sliced mushrooms and salt and continue to dry sauté, stirring occasionally. Only add a bit of water or broth if necessary to keep them from sticking—the goal is to dry sauté them so that the mushrooms will caramelize slightly.
When the mushrooms are cooked and slightly crispy in places, season with freshly ground black pepper and remove from the heat.
In individual serving bowls, layer cooked farro, mushrooms, fresh dill, remaining scallions and grated lemon rind. Garnish with lemon slices and vegan sour cream, if desired.
