MUSHROOM FARRO SALAD WITH THYME AND HAZELNUTS

On June 25, 2013 by Tina Diep

Mushroom farro salad4Farro is a gluten-free wheat grain originating from Egypt, and often considered to be a superfood for its high levels of protein and vitamin B. The slightly chewy and crunchy texture makes it a great addition to salads.

Soak the farro overnight, drain, and cook as directed. Eat and enjoy this dish, and feel good about yourself!

INGREDIENTS:

  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1/2 shallot (chopped)
  • 2 cloves garlic (chopped)
  • 8 ounces mushrooms (quartered)
  • 1 teaspoon thyme (chopped)
  • Salt and pepper to taste
  • 1 cup farro (cooked as directed)
  • 1/4 cup hazelnuts (toasted in a bit of oil)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon of fresh squeezed lemon juice
  • 1 teaspoon thyme (chopped)

DIRECTIONS:

  1. Add farro, and hazelnuts in a bowl.
  2. Mix the balsamic vinegar, olive oil, lemon juice, salt and pepper in a smaller bowl to make a simple dressing.
  3. Pour the dressing over the salad and toss to coat.
  4. Heat the oil and melt the butter in a pan.
  5. Add the mushrooms, thyme, salt and pepper, and sauté over med-high to high heat until the mushrooms are just starting to brown, about 10-14 minutes.
  6. Turn the heat down to low and add the shallots. Sauté until tender, about 5-7 minutes.
  7. Add the garlic and sauté until fragrant, about a minute. Mix the sautéed ingredients with the faro salad and garnish with some fresh thyme.

Mushroom farro salad3Danish version

CHAMPIGNON OG FARRO SALAD MED TIMIAN OG HASSELNØDDER

SALAT INGREDIENSER:

  • 1 spsk. olie
  • 1 spsk. smør
  • ½ skalotteløg (hakket)
  • 2 fed hvidløg (hakket)
  • 225 g. champignon
  • 1 tsk. timian
  • Salt og peber
  • 1 ½ dl farro (kogt ifølge brugsanvisningen)
  • ½ dl hasselnødder (grofthakket og ristet på panden i lidt olie)

DRESSING INGREDIENSER:

  • 2 spsk.  balsamico
  • 1 spsk. olivenolie
  • 1 tsk. citron saft
  • 1 tsk. frisk timian (hakket)

FREMGANGSMÅDE:

  1. Læg farroen i blød natten over og kog ifølge anvisningen.
  2. Bland, farro og hasselnødderne i en skål.
  3. I en anden lille skål bland balsamico, olivenolie, citronsaft, salt og peber sammen og hæld dressingen over faro og hasselnødderne. Lad farroen suge dressingen til sig.
  4. I mellemtiden rist champignonene på en pande i olie og smør. Tilsæt timian og smag til med salt og peber i ca. 10-14 minutter over høj varme indtil de er stegte.
  5. Skru ned for varmen, tilføj skalotteløgene og rist indtil de er gyldne, ca. 5-7 minutter.
  6. Tilsæt hvidløg og rist i endnu et minut. Bland det hele sammen med farro og hasselnødderne  og pynt med lidt frisk timian.

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