OD
ORO di Oliva

1 Rating
5

Deliciously Unique!

Ingredients

  • 1 cup dry farro
  • 3 cups chicken broth
  • 3 sprigs fresh thyme
  • 2 oz baby arugula
  • 3 green onions, chopped
  • 1/2 cup walnut pieces
  • 1 lb asparagus, cut in 1” pieces
  • 8 oz pkg baby bella mushrooms, sliced
  • 3 Tbsp Mushroom and Sage Olive Oil, divided
  • 2 Tbsp Sicilian Lemon Balsamic
  • 3/4 tsp stone ground mustard
  • 1/4 tsp each, salt & pepper
  • freshly grated parmesan, to taste

Instructions

  1. Rinse farro.
  2. In a medium pan, bring broth, thyme and farro to a boil, then lower heat and cover.
  3. Simmer for about 30 mins, until tender. Drain if any liquid remains.
  4. While that is cooking, in a large pan, saute asparagus in 1 Tbsp of the olive oil for 3 mins, then add the mushrooms, saute for 3 mins more, then add the green onions and cook for 2 mins more.
  5. Let the farro, and mushroom mix fully cool.
  6. Combine together in a large bowl, farro, mushroom mixture, walnuts, and arugula.
  7. In a small bowl, whisk together 2 Tbsp olive oil, balsamic, mustard, and salt & pepper.
  8. Pour over salad, and mix together.
  9. Top with grated parmesan.