Thanksgiving Sides ~ Mushroom Farro Salad

Mushroom Farro Salad

If you are looking for a whole grain to serve at your Thanksgiving (or Thanksgivingmukkah), might I suggest this simple but elegant roasted mushroom farro salad.  Farro has been popping up on restaurant menus all over the place recently and also has been touted as a healthier substitute for white rice and pasta.  I followed this recipe from Food52, which caught my eye because I love mushrooms.  I only suggest one slight variation regarding the amount of olive oil, which I note below.  If you haven’t checked out Food 52, I highly suggest you spend some time perusing it, as there are lots of helpful tips for cooking basics and recipe ideas.

Mushroom Farro Salad

This salad is hearty enough to stand up to turkey, but at the same time refreshing and even arguably palate cleansing, with its fresh burst of lemon and parsley.  It also keeps very well, so you can enjoy it amidst the potpourri of leftovers that you’ll likely be grazing on post turkey-day.

Roasted Mushroom and Farro Salad, from Food 52

What You’ll Need:

1 cup uncooked farro (You can find farro in the grain bins section of Whole Foods)

1/2 pound of wild mushrooms

2 tbsps fresh lemon juice

1/4 cup (or to taste) of crumbled fresh parmesan

1/4 cup roughly chopped parsley

olive oil, salt and pepper

What You’ll Do:

Preheat the oven to 350 degrees.  Soak the farro in cold water for 20 minutes in a medium saucepan.  In the meantime, wipe clean the wild mushrooms and cut into bite-sized pieces.  Toss mushrooms in olive oil, salt and pepper and roast for 20 minutes in the oven or until brown, stirring once during roasting to make sure they cook evenly.  Drain the farro and cover again with cold water.   Season with salt and bring to a boil.  Reduce heat, cover the farro and simmer for 20 minutes.  The farro should still have a bite to it – you don’t want to let it get mushy.

Line 2 clean baking sheets with parchment paper.  Drain the farro and spread on a clean baking sheet to cool.   Spread the mushrooms on the second clean baking sheet to cool.  Combine the mushrooms with the farro and add the lemon juice and 3 tbsps of olive oil (or more to taste using your judgment).  Add parsley and parmesan and combine.  Add pepper and if needed, salt.  Refrigerate to allow flavors to combine for a few hours.  Serve at room temperature.

Mushroom Farro Salad IMG_1426 IMG_1427 IMG_1429 IMG_1431

Thank you Food52 and Merrill Stubbs for the great recipe.


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