Farro Salad With Mushrooms And Pecorino Cheese – a delicious recipe with farro, mushrooms, salt, pepper, olive oil, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Heat the oven to 350u00b0. In a medium saucepan, combine the farro and enough cold water to cover it by about an inch. Soak for 20 minutes. Drain well and return the farro to the pan, again covering it with cold water. Bring to a boil over high heat to cook. Lower the heat, cover and simmer for 20 minutes, until the farro is tender but still has some bite.
2
While the farro is cooking, toss the mushrooms with salt, pepper and olive oil in a large bowl. Spread the seasoned mushrooms out evenly on a lined baking sheet and put in the oven for 20 minutes.
3
When the farro is cooked, drain well and spread it on another baking sheet to cool. Do the same with the mushrooms once they are cooked. When both farro and mushrooms are close to room temperature, combine them in a serving bowl. Drizzle with some lemon juice and toss gently with Pecorino cheese and parsley.
122
kcal
Calories
9
g
Fat
3
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup uncooked farro, 1/2 pound mix of wild mushrooms, salt, pepper, and more.
Yes, Farro Salad With Mushrooms And Pecorino Cheese falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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