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
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
- 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.
to finish
- 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
Doreen says
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
★★★★★
Mahima says
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.
Tammy says
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!
R says
Packed full of flavor! Used quinoa instead because we didn’t have farro, and it turned out great.
★★★★★
Deb says
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.
★★★★
erinwyso says
Deb, so happy you gave this a try … agreed this is rich and definitely a colder weather dish!
Morgan says
Trying this tonight! Thanks Erin 🤗
★★★★★