Source: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.
Nutrition Information (per ¾ cup serving):
Total Fat: 5g
Saturated Fat: 1g
Total Carbohydrate: 29g
Dietary Fiber: 5g