Farro, barley like grain makes this dish filling enough to eat on its own or pair with a nice piece of Salmon or Chicken.
1 cup of Farro, rinsed and drained
3 cups of water
3 tbsp olive oil, divided
2 cups Brussel Sprouts cut into halves
6 ounces baby Bella mushrooms, sliced
4 ounces shitake mushrooms, destemmed and sliced
6 cloves garlic
1/4 cup chopped Italian Parsley
1/4 tsp sea salt
Freshly ground black pepper (to taste)
Add the rinsed Farro and water to a medium saucepan. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 30 minutes or until tender stirring occasionally. Drain excess water if needed.
While the Farro is cooking, add 2 tablespoons of Olive Oil to a large skillet over the medium heat. Add in the sliced mushroom, Brussel sprouts, and minced garlic at the same time (to prevent the garlic from burning). Cook for 8-12 minutes or until tender and most of the liquid has cooked off, stirring occasionally.
Add the cooked Farro to the pan with mushrooms and stir in the parsley, 1 tablespoon olive oil, sea salt, and black pepper. Adjust seasoning to taste and serve.
For a gluten-free version, use brown rice or quinoa
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