This is a rich, hearty dinner salad. A mix of cremini, field, and shiitake mushrooms adds a buttery tasting depth of flavour that goes well with nutty farro.
1 1/2 cups (375 mL) pearled farro (or pearl barley if farro can’t be found)
1 1/2 lb (750 g) mixed mushrooms, sliced
1/4 cup (60 mL) extra-virgin olive oil
1 tsp (5 mL) sea salt
4 garlic cloves, minced
1/2 lb (225 g) fresh spinach, washed and chopped
4 fresh figs, quartered or 8 dried figs, cut into thirds
2 Tbsp (30 mL) balsamic vinegar
Parmesan or fontina cheese
Rinse farro well under cold water then boil until tender, about 20 minutes.
Meanwhile, saute half the mushrooms in 1 Tbsp (15 mL) olive oil and sprinkle with half the salt. Place in large serving bowl.
Saute remaining mushrooms in 1 Tbsp (15 mL) olive oil and remaining salt. When done, add garlic and spinach. Pan will be full. Stir often, until spinach wilts, 3 to 4 minutes, and then turn into serving bowl.
Drain farro well; add to mushroom mixture. Stir in figs, vinegar, and remaining 2 Tbsp (30 mL) olive oil. Top with shavings of Parmesan or fontina cheese.
Each serving contains: 364 calories; 17 g protein; 16 g total fat (3 g sat. fat, 0 g trans fat); 66 g carbohydrates; 7 g fibre; 649 mg sodium
source: "Ready, Set...Cook Healthy!", alive #324, October 2009
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