3-CHEESE SPINACH & MUSHROOM FARRO

Hello friends!

This week I made a dish inspired by my recent travels. My husband and I spent our 5th anniversary in Asheville, North Carolina in November and we visited a local farm-to-table restaurant, Haywood Common. Their menu is "seasonal", which means it changes often. Whenever I visit a new restaurant I try to order something that is (1) a little familiar (i.e. something I know I like), but (2) also brand new to me. Enter: Salmon and Farro Salad. I know salmon, I love salmon, and I will always eat salmon, but farro - what does that taste like!? I knew what farro was, but I had never eaten it. I decided this was the meal for me and oh man I am so glad I ordered it! The salmon was brought to our table on a bed of farro and the farro was mixed with a delicious concoction of goat cheese, microgreens, mushrooms, curried peanuts, and pickled raisins. The entire plate was drizzled in a creamy, dream-worthy chipotle and red pepper harissa and avocado sauce. I basically wanted to bathe in this sauce, it was THAT good. Since devouring this meal from Haywood Common, I have been thinking about how to recreate this yummy drool worthy farro ever since!  Keep reading for a super simple farro-filled recipe that will make you a farro fan for life. 

What is farro? 

Farro is an ancient whole-grain that dates back to ancient Rome. Farro is used often in many modern kitchens and is loved by many. On top of its delicious flavor and versatile character, this grain is packed with fiber and plant-based protein. It is very similar to barley, but has a nuttier, chewier texture when cooked. Farro is a great source of magnesium, iron and B vitamins. And is also a great heart-healthy choice as it is low in fat and cholesterol. Half a cup of farro provides about 7 grams of protein so it is a great choice for vegans and/or vegetarians! 

Farro is great because it requires no prep work! All you have to do is rinse it and stick it in a pot of boiling liquid. That’s it! (You could do this blindfolded - although I don’t recommend blindfolding yourself near a pot of hot water :P) 

Keep scrolling for my recipe inspired by my eats in Asheville!

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3-Cheese Spinach + Mushroom Farro Recipe

​SERVINGS: 4-5 (this recipes makes ~4 cups)
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INGREDIENTS:

• 1 cup dry farro
• 3 cups water (or low-sodium chicken broth)
• 1 tbsp olive oil
• 2 Tbsp grated garlic
• 8 oz baby bella mushrooms, sliced 
• 1 bag (8 oz) fresh spinach
• ½ cup shredded three-cheese blend (such as Parmesan, asiago and romano) 
• Salt and pepper, to taste​ ​

DIRECTIONS:

1. In a pot, cook the farro in water (or chicken broth) according to package instructions.
2. As the farro is cooking, in a separate skillet, saute the garlic and mushrooms in olive oil until the garlic is fragrant. 
3. Add all the spinach to the mushrooms and let the spinach wilt. Once the spinach is wilted, set the skillet aside. 
4. The farro is done when there is little to no water left in the pot and it is a bit chewy. Drain the farro if there is excess water and add the farro to the skillet with the spinach and mushroom mixture. 
5. ​Add ½ cup of cheese to the skillet, stir, and enjoy!

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**NOTE: There is no such thing as too much cheese so... top with a little bit of extra cheese if you’re feeling adventurous! ​

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Sarah Hines, MS

Sarah Hines is an avid foodie and feels most comfortable in the kitchen! She is a dietetic intern with a Masters degree in human nutrition from Texas State University. She has a passion for educating individuals about food and nutrition and in her spare time works as an adjunct instructor at a local college teaching nutrition related. Sarah loves cooking, baking, developing recipes and of course eating! When she is not in the kitchen you can typically find her outside, walking her two dogs or relaxing on the couch watching crime documentaries!