Lately I have really been enjoying exploring whole grains and one of my favorites so far has been farro. Farro has a really nice chewy texture that goes well in salads and I am always looking for new ways to use it. A while ago I came across a recipe for
mushroom and thyme farro salad
on
Kalyn’s Kitchen
that sounded really good and it also included one of my favorite foods of all time, mushrooms. I bookmarked it immediately to try. Since then I have made it no less than three times and I rarely have time to make repeat dishes. As I go I have been tweaking it by adding things like feta and toasted walnuts. I am constantly trying to add green vegetables to my meals and the last time I made this dish I added some steamed spinach with great results. Although I really like to fry mushrooms I was thinking of roasting them the next time that I make this to concentrate even more mushroom flavour into the dish. Maybe some chickpeas would be nice next time as well… I guess that is one of the great things about salads, that you can change them each time to suit your cravings or just so that you can use what you have on hand at the time.
Mushroom and Thyme Farro Salad
ingredients
- 1 tablespoon oil
- 1 tablespoon butter
- 1/2 onion (chopped)
- 2 cloves garlic (chopped)
- 8 ounces mushrooms (quartered)
- 1 teaspoon thyme (chopped)
- salt and pepper to taste
- 1 cup farro (cook as directed)
- 1/4 cup feta (crumbled)
- 1/4 cup walnuts (toasted)
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil (or walnut oil)
- salt and pepper to taste
- 1 teaspoon thyme (chopped)
directions
- Heat the oil and melt the butter in a pan.
- Add the onions and saute until tender, about 5-7 minutes.
- Add the garlic and saute until fragrant, about a minute.
- Add the mushrooms, thyme, salt and pepper and saute until the mushrooms are just starting to caramelize, about 10-14 minutes.
- Place the mushrooms, farro, feta and walnuts in a large bowl.
- Mix the balsamic vinegar, olive oil, salt and pepper in a small bowl.
- Pour the dressing over the salad and toss to coat.
- Garnish with the thyme.
Roasted Cauliflower and Red Pepper Farro Salad
Roasted Butternut Squash Farro Salad
Asparagus and Zucchini Farro Salad
Roasted Asparagus and Red Pepper Farro Salad
Pot Roast Mushroom Soup
Wild Mushroom and Double Smoked Bacon Linguine
Roasted Butternut Squash and Chickpea Wheatberry Salad
Mushroom and Leek Wild Rice Salad
Roasted Mushroom and Green Bean Farro Salad
Mmm, mmm, mmm!!!
I really like farro and I LOVE mushrooms. This looks great. I would love it with some pine nuts and goat cheese!
Oh wow, this looks so good and nutritious too! Glad to see you’re off the turkey and cranberry;)
This looks like a great salad! Bookmarked!
Okay…where does one find “farro”? I’ve never heard of it. I too love mushrooms. This sounds great.
Hi Kevin,
I never tried Farro, but it does sounds intriguing. Always love mushrooms, and this combination not just healthy, but delicious as well.
Cheers,
Elra
drooling..its awesome.
wow. that looks really good.
I can’t wait to try this. I love all of your grain salad recipes, and this one sounds so tasty. I too LOVE mushrooms!
love hearty salads like this 🙂
So yummy. Looks rich and delicious!
You had me at mushroom….
That looks really tasty! Perfect for summer here!
I love that salad too! So glad you are liking it. Your tweaks sound good too, especially the idea of roasting the mushrooms.
Lookin’ good Kevin. I love farro!
I love farro and mushrooms! Your salad looks hyper delicious!
Cheers,
Rosa
I really need to try farro. This looks just delicious Kevin.
FArro is something I really enjoy. I love the earthy overtones of this dish!
I love mushrooms & farro! Looks very good!
A pity, that i can not eat it right away!
THe salad looks great! Haven’t had farro before, would love to try it.
Wow the mushroom salade looks so yumm.
I love the scamp dish form the earlier post too.
Happy 2009 to you and your loved ones.
Oh, roasting the mushrooms sounds like an excellent idea! (Isn’t it always? 😉
What a terrific winter salad! I’m quite partial to mushrooms with thyme, at any time of year. I grow lots of thyme in my herb garden, and then grow it, and freeze it, to have in several different forms throughout the winter.
Mushrooms are one of my favorites and yours look amazing 🙂
I am drooling! Definitely going to have to put this on the list of things to cook! I love Kalyn’s blog too, she’s got some great stuff!
That looks so good. I’ve not tried farro yet, but I really want to. I just had quinoa a few weeks ago for the first time. This seems like a great recipe to try out.
I’m liking everything about this salad!
I have yet to try farro Kevin but you are enticing me to give it a try.
Uiiii that is lovely! Yummy!
The earthiness of this dish makes it fabulous – for me, it could easily be a whole meal.
wow Kevin, that looks really good! I am not sure if we can get Farro over here. I have never seen it in my local shop, perhaps in the Burrough Market. I wonder if I could use Ebly. I bought a bazillion boxes of it in a mad moment and now have no idea what to do with it . . .
I have to start shopping for farro, because this salad is going to be on my table soon. Wow, it looks hearty and earthy!
I love everything about this salad!
This looks delicious. I bet it smells wonderful while cooking!
I have never ever used farro before. I may have to give it a shot because I am addicted to thyme.
yum. i love chewy grains and i love mushrooms. this looks amazing kevin!
Very creative, I have never eaten Farro in my life, sounds like i should try it!
Hearty salad with mushrooms and a unique whole grain Farro .
That looks hearty! I love Farro!
This looks really good, Kevin! Well, all your stuff does.
How did I miss this on Kalyn’s site! I have been searching for grain side dishes!
That is a nice looking salad Kevin! But I’ve never heard of farro – I need to get out more I think!
I like that this isn’t a chilled or cold salad… it seems from reading the recipe that it might be served warm or room temperature. The list of ingredients sound like they go together so well!
Kevin, I think we have the same taste :D. I posted mushroom before and today, I posted Vietnamese salad rolls. I saw you had a Vietnamaese dish on previous post too 🙂
Thyme and mushroom are great combination.
It looks so pretty…And Delicious!!!
I’ve never heard of Farro before, thanks for introducing me to it, I’ll put it on my list of things to try. Does it come in a box? Can you buy it a regular grocery stores??
Karen: I enjoyed this salad warm the first time and the leftovers straight from the fridge.
Is close to dinner time and this golden mushrooms are making my mouth watering .
This looks absolutely delicious!
I have never heard of Farro, what is it? I think my husband would really like this salad, he loves any and all kinds of mushrooms…me not so much.
sounds super-delish!
Anyone think this would be good with Israeli cous cous?
oneshotbeyond: I have seen farro in large grocery stores in the whole grains section. I have also seen it in specialty import stores that carry whole grains or Italian products. I would also imagine that you would be able to find it at health food stores.
Anonymous: I would think that Israeli couscous would work as well. Israeli couscous has a nice chewy texture like farro though it would not have the flavour. I wonder if you can find whole wheat Israeli couscous?
YUMMY!!! This looks really tasty. I have also been getting into discovering unique whole grains lately. I’m on a bulgher kick right now…. man, that makes me sound like a huge dork.
The mushrooms look fantastic, you got such great color on them.
Ooooh, I have some farro at home! Mushrooms and thyme were just made for each other, so this looks like the perfect marriage of tastes. Definitely bookmarked!
Hi Kevin!
I saw your amazing pictures on tastespotting 9and you also visited my blog twice). I’m becoming your fan.
All the food you make looks amazingly delicious.
I like to use farro as I have never cooked/ate it before. Roasting the mushrooms sounds like a great idea.
I made a new year’s resolution to eat more greens this year. I find that adding blanched greens like chard or kale to other dishes really make them wonderful-er. (Like this one: http://www.familyfriendlyfood.com/2009/01/leftovers-creamy-orecchiette-with.html. Sorry, i usually don’t add my links on other people’s blogs, but this time… to make my point…)
I made this salad last night. It turned out super good! I skipped the saute the onion step becuase I served it with… sauteed onions and chicken liver (some people will porbably say “eek” now) – it was the perfect side dish. Although all the food looked brown that night… it was delicious!