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Home » Entrees » Toasted Farro Salad

November 15, 2018

Toasted Farro Salad

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Toasted Farro with Roasted Shiitake, Shallots and Pine Nuts this Recipe

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.

Toasted Farro with Roasted Shiitake, Shallots and Pine Nuts

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.

Toasted Farro with Roasted Shiitake, Shallots and Pine Nuts

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.

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Toasted Farro with Mushrooms

Toasted Farro Salad


★★★★★

4.8 from 6 reviews

  • Author: erin wysocarski
  • Total Time: 40 minutes
  • Yield: 2 servings
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Ingredients

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

to finish

  • 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

Instructions

to prepare the farro

  1. 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.
  2. 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

  1. Preheat oven to 450.
  2. 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.
  3. In a medium, sized cast iron pan, add the mandolined shallots. Drizzle with a little olive oil and season with salt.
  4. 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.

to finish

  1. 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.
  2. 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.
  3. 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.
  4. 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

Did You Make This Recipe?

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Olives for Dinner - Toasted Farro

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Filed Under: Entrees, Plant-Based Dinners Tagged With: mushrooms

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Reader Interactions

Comments

  1. Doreen says

    November 20, 2018 at 7:14 pm

    Looks dee-lish! I have all the ingredients supper tomorrow, I love Farro. Thanks 🙂

    ★★★★★

    Reply
  2. Nina Javez says

    December 17, 2018 at 2:05 pm

    such a rich dish! full of flavour and protein

    ★★★★★

    Reply
  3. Mahima says

    February 1, 2019 at 2:14 am

    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.

    Reply
  4. Tammy says

    July 20, 2019 at 11:58 pm

    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!!

    ★★★★★

    Reply
  5. Angela Noel Bonaiuto says

    August 16, 2019 at 11:14 pm

    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!

    Reply
  6. R says

    March 25, 2020 at 7:50 pm

    Packed full of flavor! Used quinoa instead because we didn’t have farro, and it turned out great.

    ★★★★★

    Reply
  7. Deb says

    May 12, 2020 at 7:01 pm

    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.

    ★★★★

    Reply
    • erinwyso says

      May 13, 2020 at 8:55 am

      Deb, so happy you gave this a try … agreed this is rich and definitely a colder weather dish!

      Reply
  8. Morgan says

    March 4, 2021 at 4:56 pm

    Trying this tonight! Thanks Erin 🤗

    ★★★★★

    Reply

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Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

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