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!


  • 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)


  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



  • 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)


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


  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.

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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