Where to BuyYield:
4
4
Prep Time:
25 Minutes
25 Minutes
Cook Time:
40 Minutes
40 Minutes
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Farro's origins date to the Fertile Crescent era — the height of Egypt and the cradle of agriculture. It's considered an ancient grain that’s as old and sacred as it is nutritious and delicious. Just like goat cheese, it has the reputation (and supporting research) of being healthier than its counterparts in the same category. Farro and meaty mushrooms form the basis of a hearty meal made even healthier with a bed of arugula, parsley, fennel and a generous serving of crumbled Laura Chenel Original Log on top.
Featured Cheese
Original Log
Original Log
Ingredients
- 12 oz. Laura Chenel Original Log, crumbled
- 1 cup of farro
- 1/4 small red onion, thinly sliced
- 4 teaspoons balsamic vinegar
- 3/4 teaspoon sea salt (or more, to taste)
- 3/4 teaspoon black pepper (or more, to taste)
- 1/4 cup olive oil, divided
- 1 pound mixed meaty mushrooms (brown, cremini, baby portobello, shiitake or wild), trimmed and cut into 1/4-inch slices (about 3 1/2 cups)
- 1 tablespoon soy sauce
- 8 cups baby arugula leaves (about 3 ounces)
- 2 tablespoons chopped fresh parsley
- 1/2 small bulb fennel, trimmed, cored and very thinly sliced (optional)
Instructions
- Cook the farro according to package Instructions. Drain if necessary and transfer to a medium bowl. Add the onion, vinegar, salt, pepper and 2 tablespoons of the oil and set aside to cool to room temperature.
- Meanwhile, in a large skillet over medium-high heat, warm the remaining 2 tablespoons of oil. Add the mushrooms and cook, stirring occasionally, until tender, about 5 minutes. Stir in the soy sauce and salt and pepper to taste and remove from the heat.
- Arrange the arugula on plates or a platter. Stir the parsley and more salt and pepper to taste into the farro mixture, then scatter the mixture over the arugula. Top with the mushrooms, fennel (if using) and goat cheese, and serve.
