Delicious and Filling Vegetarian Meal
This meal is packed with flavor and nutrition! Farro Salad with red peppers and porcini mushrooms is waiting for you as a hot or cold meal. The roasted bell peppers and porcini mushrooms with the herbs add the perfect balance of hearty and fresh to make this an all around delicious side dish or meal. Let the olive oil soak into the farro and absorb the flavors of the peppers and mushrooms an extra day and enjoy for lunch the next day. This meal comes together in no time. It is a great recipe to double and take to a BBQ or serve to a crowd.
Make your own Roasted Peppers with This Recipe
I love Porcini Mushrooms! Porcini mushrooms are often described as nutty and earthy with a meatiness in flavor and texture. They have a similar taste to other, more common mushrooms, but with a deeper and nuttier flavor. They complement the farro well and add a little Italian touch!
Fresh and Hearty Farro Meal
Farro is one of my favorite grains! It’s chewy, it’s nutty, it’s extra tasty when cooked in broth, and it goes perfectly with any meal! This recipe works perfectly as a side dish that you can serve with dinner, if you’re grilling at home, or in charge of a side dish at a potluck. I love it as a main course or lunch!
What is Farro?
Farro, a high-protein, high-fiber ancient whole-grain wheat, looks similar to barley, though with a slightly more oblong and larger grain. Like barley, farro retains a notable amount of chew when it gets cooked. Farro and barley can be used interchangeably in most recipes.
Along with other grains seeing a revival in modern American kitchens, such as Kamut, kaniwa, and freekeh, farro is considered an ancient grain, which the Oldways Whole Grains Council defines as a grain “largely unchanged over the last several hundred years.” This is in contrast to the modern wheat found in most processed grocery-store products, which has undergone genetic manipulation and cross-breeding in an attempt to maximize production and profits.
What Does It Taste Like?
Farro has a nutty flavor with a hint of cinnamon and a chewy texture perfect for salads, soups, and sides. Like most grains, it makes a good base for dishes that layer flavors, such as protein bowls, as it takes on the character of a dressing or sauce.
Source for Farro Facts: The Spruce Eats
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Mangia! Mangia! (Eat!)
Made with Amore, Elena
- 3 cups chicken or vegetable stock
- 1 cup uncooked farro, rinsed and drained
- ½ cup roasted red peppers (my recipe or store bought)
- ½ cup dried porcini mushrooms (can use other dried mushroom variety)
- ¼ cup finely-chopped fresh parsley
Lemon Garlic Vinaigrette
- ⅓ cup olive oil
- 3 tablespoons fresh lemon juice
- 1 small crushed clove garlic
- crushed kosher salt and black pepper
- Stir together stock, dried mushrroms, and farro in a medium saucepan, and cook according to package instructions until al dente. Remove from heat, and drain off any extra stock once the farro is cooked.
- Transfer farro to a large mixing or serving bowl, and add peppers and vinaigrette. Toss until combined.
- Serve immediately, or cover and refrigerate for up to 2 days.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: farro, salad, farro salad, side dish, healthy meal, dinner, easy dinner, easy meal, vegetarian, vegan, meatless, porcini, side dish, mushrooms, hearty salad