I love all grains. I use them as much as I can in salads, side dishes, and even soups. Farro is one of my favorites. It's nutty and chewy texture is especially delicious in this dish. Tossed with sauteed zucchini and mushrooms with a hint of rosemary and this becomes the perfect side. It goes great with meat or fish and can be devoured hot or room temperature. I even love eating the cold leftovers straight from the container.
Ingredients for Farro with Zucchini and Mushrooms:
1 cup farro
3 cups chicken or vegetable broth
3 tablespoons + 1 tablespoon of olive oil
3 small zucchini, about 3/4 pound, halved lengthwise and cut into 1" pieces
10 -ounces mushrooms, stemmed and either halved or quartered depending on the size
10 mini San Marzano tomatoes, quartered
1/2 cup chopped red onion
3 sprigs fresh rosemary
kosher salt
black pepper
Time-Saving Tip: The vegetables can be prepped in advance.
Let's see what we need.
Let's cook.
Rinse the farro. Place in a pot with the chicken broth. Bring to a boil. Reduce heat and simmer until tender, about 25-30 minutes. Drain any excess liquid. Set aside.
Heat 3 tablespoons of oil in the pan. Add the zucchini and onion; season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Turn up the heat and saute until zucchini starts to turn golden. Add the mushrooms and rosemary, 1/4 teaspoon of salt, and 1 tablespoon of oil. Saute over high heat for 2 minutes. Turn off the heat. Combine the farro with the zucchini and mushrooms and then toss in the tomatoes. Season with 1/4 of each salt and pepper.
It's ready! I just love this dish. The combination of vegetables and farro are so good. It's delicious hot or at room temperature. Give it a try and you'll love it.
Enjoy!