About This Recipe:
If you are looking for a vegan dish that is stick to your ribs good and filling, you have to try this mushroom farro pilaf. Even though it is vegan, this pilaf is so satisfying and flavorful. I use pearled farro for a much faster cooking time, but you can of course use whole farro. You would just need to adjust the cooking time and amount of liquid. I definitely recommend using low sodium stock (or half regular stock and half water,) because otherwise the dish will get very salty when the farro absorbs all of the stock. You can serve this as is, or with a poached egg on top (or any other type of protein,) some parmesan shavings, avocado- the options are endless.
Enjoy!
Ingredients (4 servings)
-12 oz baby bella mushrooms, sliced
-1 small onion, finely diced
-4 garlic cloves, minced
-1 tsp dried thyme
-6 cups low sodium vegetable stock
-2 cups pearled farro
-1/2 cup parsley, chopped
-Olive oil
-Salt and pepper
Instructions (45 minutes)
1. In a large pot over medium high heat, add in 2 tbls of olive oil and sauté the sliced mushrooms for 5 minutes until golden brown. Transfer to a bowl and set aside.
2. Add another 2 tbls of olive oil and stir in the diced onion. Cook for about 7 minutes until softened and browned. Then add in the garlic and dried thyme, and cook for another minute.
3. Pour in the vegetable stock, and bring the mixture to a boil.
4. Add in the farro and cook on low heat for 10 minutes (or as instructed on the packaging.) Season with salt and pepper.
5. Once the farro is cooked, add the mushrooms back into the pot, stir in the parsley, and serve.
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