Harvest Salad Cooking Demo October 2022

Crispy Farro with Wild Mushrooms W Prep Time: 15 minutes • Cook Time: 45 minutes • Rest Time: 15 minutes X

Instructions Bring water and salt to a boil in a medium pot. Add farro and boil until tender but still chewy, about 25 minutes. Drain well and cool. Heat 3 tablespoons oil in a large skillet over medium-high heat. Add garlic, shallot and cooked farro. Sauté until crispy and golden, about 10 minutes. Transfer to a plate using a slotted spoon. Add remaining oil to hot pan with carrots, and sauté until softened, about 4 minutes. Add mushrooms and sauté until they begin to brown along the edges, about 5 minutes. Pour farro back into the pan, adding kosher salt. Push farro and vegetables to the edges and pour balsamic vinegar into the center, using a wooden spoon to deglaze the pan. Stir everything together and remove from heat. Add pomegranate seeds, tarragon and thyme, tossing to combine. Crumble soft vegan cheese on top and serve warm. Makes nine ⅓ -cup servings.

This delectable vegan dish combines crispy farro with heirloom carrots, wild mushrooms and fresh herbs to create a substantial, satisfying side dish or entrée!

Ingredients 2 quarts Water ½ tsp Salt 1 cup Bob’s Red Mill® Organic Farro 4 cloves Garlic, minced 2 Tbsp minced Shallot 6 Tbsp Oil, divided 1 ½ cups diced Heirloom Carrots

2 cups chopped Wild Mushrooms ½ tsp Kosher Salt 1 Tbsp Balsamic Vinegar ½ cup Pomegranate Seeds 1 ½ tsp minced fresh Tarragon 1 ½ tsp minced fresh Thyme 5 oz soft Vegan Cheese