Have you ever toasted your grains before you prepare them? I tried it out here with farro, and it created an amazing texture. Paired with toasted pine nuts, this dish is super hearty, super healthy and super filling.
It works as a breakfast, lunch or dinner. I used shiitakes here, but add whatever vegan protein you want: Field Roast sausages, tempeh, lentils or chickpeas, cubed tofu any mushroom.
And a little dirt won’t hurt on your shrooms—just wipe anything away with a damp towel and you’re good to go. Those gills soak up liquid, so submerging to clean them isn’t a great idea if you want good texture.
To reheat, just toss leftovers into a preheated cast iron pan. Easy peasy.Print
Toasted Farro Salad
- Total Time: 40 minutes
- Yield: 2 servings
for the farro
- 2 TB vegan butter
- 1 cup farro
- several sprigs of fresh thyme
- 3 cups broth
- 1 TB soy sauce
for the mushrooms and shallots
- 1 lb. shiitake, stems removed
- 1 cup mandolined shallots
- a few pinches of salt
- olive oil
- 2 tsp olive oil
- 6–8 cloves garlic, minced
- 1/2 cup pine nuts
- 1 TB dijon mustard
- handful of fresh parsley, chopped
- Follow Your Heart vegan parm
to prepare the farro
- In a medium-sized heavy pot, melt the vegan butter over medium heat. Once slightly bubbling, add in the farro and thyme sprigs and stir to coat. Allow to toast for a few minutes, stirring occasionally.
- Add in the broth and allow to come to a boil, then reduce to a simmer. Add in the soy sauce. Cover, but tilt the lid to allow steam to escape. Simmer for about 30 minutes. Remove from heat.
to prepare the mushrooms and shallots
- Preheat oven to 450.
- On a baking sheet, add the shiitake in a single layer and drizzle with a little olive oil and season with a few pinches of salt.
- In a medium, sized cast iron pan, add the mandolined shallots. Drizzle with a little olive oil and season with salt.
- Place both into the oven and allow to roast for 10-15 minutes. Flip the mushrooms and stir the shallots halfway through the cooking time. Allow to roast for 10-15 minutes more, keeping an eye on both, removing once golden.
- Warm the olive oil in a small cast iron pan over medium heat. Add the garlic and saute until golden. Add to the cooked farro.
- Scrape out any garlic bits and add the pine nuts to the cast iron pan. Allow to slightly toast for a few minutes, stirring occasionally. Add to the cooked farro.
- Add the mustard to the cooked farro and give it a good stir. Add in the roasted shiitake, shallots and fresh parsley to the farro.
- Transfer to serving bowls, adding in the desired amount of vegan parm. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Toasted, Boiled, Sautéed, Roasted
- Cuisine: Italian
Keywords: toasted farro, farro salad, vegan salad with farro
Looks dee-lish! I have all the ingredients supper tomorrow, I love Farro. Thanks 🙂
Nina Javez says
such a rich dish! full of flavour and protein
I never tried this recipe before and after reading this amazing post I think I must give it a try. I hope I will make them like you.
i made this tonight for my family and followed the recipe exactly. My farro didn’t expand as much as I had hoped so after it was tender, I ended up adding some cooked quinoa and brown rice. Amazing flavors. I made it with a mix of portabellos and shitake mushrooms. Loved every bite!!
Angela Noel Bonaiuto says
Second recipe I have made of yours and it was delicious. My husband liked it even better the second day. I didn’t have enough pine nuts on hand so I subbed for hazelnuts. I also did a mix of cremini and shiitake. Thank you!
Packed full of flavor! Used quinoa instead because we didn’t have farro, and it turned out great.
This dish was earthy and rich. My husband loved the toasted chewy grains and smokiness of the pine nuts. I preferred the lighter roasted mushrooms & shallots. Finishing with vegan parm added a nice creaminess.
All in all a very good recipe, just a matter of preference and taste. A little rich and filling but for me, I think it’ll better suited for a cold rainy winter day.
Deb, so happy you gave this a try … agreed this is rich and definitely a colder weather dish!
Trying this tonight! Thanks Erin 🤗