Springtime Farro with Asparagus, Leek, and Mushroom
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 3
Author: Lisa Le
Ingredients
1tbspolive oil
1leekrinsed well, halved and sliced thinly
1cupmushroomssliced then chopped
1tbspbalsamic vinegar
1cupfarroI used Bob's Red Mill Organic, rinsed and drained
1 1/2cupsvegetable brothI used Cambell's, but you can make your own
1/2a bunch of asparagus cut into 1-inch piecesabout 1 1/2 cups
1/2tspsaltto taste, you may need more depending on if you used salted or unsalted vegetable broth
1/2tspfreshly ground black pepper
Instructions
Over medium heat, cook leek in olive oil and stir occasionally until leek looks "melted" and softened. Add mushrooms and balsamic vinegar, stir to coat and cook until mushrooms have released some water and looks darker and softened.
Add farro and vegetable broth to pot. Stir to coat and raise to medium high heat and cover with lid. Bring to a boil then lower back down to a simmer, keeping the lid on for about 8-10 minutes. Remove lid and add asparagus, then put lid back on for about 2 minutes. If there is still some liquid, let cook with the lid off until it cooks off. Taste test the farro to ensure it's cooked through—it should be soft with a little bit of a bite, like if you combined the textures of barley and rice.
Season with salt and pepper to taste. Fluff with fork. Serve.