Warm Farro With Mushrooms And Crispy Beets

1. 1

   Prep your ingredients: Prepare the farro according to the package instructions. Drain and set aside. Halve the mushrooms (or cut into bite-sized pieces). Peel and very thinly slice the beets. Roughly chop the parsley leaves. Juice half the lemon. Cut the other half into wedges.

2. 2

   Heat 1 tablespoon of olive oil in a skillet, Add the mushrooms, season with salt and pepper, and saute until browned and slightly caramelized, about 5 to 7 minutes.

3. 3

   Once the mushrooms are nice and browned, add the lemon juice and all but a few pinches of parsley and cook for 1 to 2 minutes. Add the farro to the skillet and stir gently to combine all the ingredients.

4. 4

   Optional step: Add 1 tablespoon of butter and continue to gently stir the farro until the butter has melted and is mixed throughout the farro.

5. 5

   Remove the farro from the skillet into a serving bowl. Wipe out the skillet.

6. 6

   Add vegetable oil to the skillet until about 1/4-inch deep and heat to medium high. Once the oil is shimmering, add the thinly sliced beets and fry until crispy and beginning to brown on the edges, about 2 to 3 minutes. Once the beets are cooked, remove from the pan. Set the beets aside on a paper-towel lined plate and season with just a touch of salt.

7. 7

   Plate it up: Top the farro with the crispy beets and the remaining parsley. Serve with lemon wedges. Enjoy!

* Per serving · 4 servings · Values may vary.