Warm Mediterranean Farro Salad with Mushrooms

Autumn

"When the leaves change hue
The air becomes nice and cool
Fall is upon us"


Mu husband bought me a bag of organic farro in Costco store and I cook it a lot. This grain has a nice earthy flavor and can be serve as a side dish or vegetarian meal. I have another variation for this farro dish on my blog - Farro with Mushrooms, Carrots & Perfectly Poached Egg.

Serves: 2-3

Ingredients:

• 1 cup farro (if you don't have farro - use barley)
• 2-3 Tbsp. grapeseed oil
• 8 oz. baby portobello mushrooms, coarsely chopped
• 1 onion, finely chopped
• 1 carrot, peeled and shredded
• 2-3 garlic cloves, minced
• salt and freshly ground pepper
• fresh oregano, parsley or thyme
• 1/2 tsp. smoked paprika
• 1 cup chopped tomatoes 

Directions:

In a large saucepan, bring the 3-4 cups of water and 1/2 tsp salt to boil. Stir in the farro (or barley). When the water returns to a boil, reduce heat to low. Cover and simmer until  until soft, but still crunchy, about 15 minutes. Drain the water.

In a large frying pan over medium heat, combine the onions, garlic, carrots and mushrooms. Cook, stirring occasionally, until the vegetables are little tender, about 5 minutes. Add cooked grain and seasonings. Cook for another 2-3 minutes.  Stir in fresh tomatoes and fresh herbs.