Farro Salad with Rosemary, Mushrooms and Blue Cheese

By WEEK Producer

Farro Salad with Rosemary, Mushrooms and Blue Cheese


Ashley Simper, MS, RD, LDN Community/Outpatient Dietitian OSF Saint Francis Medical Center


1 cup uncooked farro

1 Tablespoon olive oil

2 teaspoons minced garlic

2 Tablespoons chopped rosemary

5 cups raw mushrooms (any kind)

3 Tablespoon balsamic vinegar

1 cup arugula

¼ cup blue cheese crumbles

¼ teaspoon salt

¼ teaspoon ground black pepper


In a medium saucepan, combine farro with 3 cups water.  Bring to boil then simmer for 30 minutes.  Drain remaining liquid.

2.    In a medium skillet on medium heat, sauté garlic and rosemary in olive oil for 2 minutes, stirring to prevent burning. 

3.    Add mushrooms to skillet and cook until soft, about 5 minutes.  Stir occasionally. 

4.    Combine cooked farro and mushroom mixture with rest of ingredients.  Stir to combine.

5.    Serve hot or cold.

Serves 6


Nutrition Information (per ¾ cup serving):

Calories:  197

Total Fat:  5g

Saturated Fat:  1g

Sodium:  167mg

Total Carbohydrate:  29g

Dietary Fiber:  5g

Protein:  8g