Farro Salad Recipe Roasted Peppers and Mushrooms
This meal is packed with flavor and nutrition! The roasted bell peppers and mushrooms with the herbs add the perfect balance of hearty and fresh. 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.
Servings: 4 -6 servings
Ingredients
Salad
- 3 cups chicken or vegetable stock
- 1 cup uncooked farro rinsed and drained
- ½ cup roasted red peppers homeade roasted pepper or store bought
- ½ cup dried porcini mushrooms can use other dried mushroom variety
- ½ 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
Instructions
- 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.
Nutrition
Calories: 420kcal | Carbohydrates: 50g | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 5mg | Sodium: 507mg | Potassium: 465mg | Fiber: 9g | Sugar: 4g | Vitamin A: 740IU | Vitamin C: 23mg | Calcium: 40mg | Iron: 2mg
