Holiday Joy

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

INGREDIENTS 1 cup Bob’s Red Mill® Organic Farro

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

4 cloves Garlic, minced 2 Tbsp minced Shallot 6 Tbsp Oil, divided

1 ½ cups diced Heirloom Carrots 2 cups chopped Wild Mushrooms

INSTRUCTIONS • Bring a medium saucepan filled two-thirds with water to a boil. Add farro and cook until tender but still chewy, about 25 minutes. Drain well and cool (this can be done 1 day ahead). • Heat 3 tablespoons oil in a large skillet over medium-high heat. Add garlic and shallot, along with cooked farro. Sauté farro until it begins to get crispy and golden, about 10 minutes. Transfer to a plate using a slotted spoon. • Add remaining oil to hot pan along with carrots, and sauté until carrots begin to soften, about 4 minutes. Add mushrooms and continue sautéing until they begin to brown along the edges, about 5 minutes. • Pour crispy farro back into the pan and sauté with vegetables, adding kosher salt. Then push the salted farro and vegetables to the edges and pour balsamic vinegar into the center, using a wooden spoon to deglaze the pan. Incorporate vegetables and farro into the vinegar and remove pan 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.

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