Springtime Farro with Asparagus, Leek, and Mushroom


Use those bring spring-time greens to make a filling and quick side dish (or dinner if you’re like me) Farro with asparagus, leek, and mushroom makes enough for two and makes great leftovers for tomorrow’s lunch. If this sort of self-reflection isn’t of interest to you, then scroll down to the last photo and read …

What you will need

1 tbsp olive oil

1 leek, rinsed well, halved and sliced thinly

1 cup mushrooms, sliced then chopped

1 tbsp balsamic vinegar

1 cup farro (I used Bob's Red Mill Organic), rinsed and drained

1 1/2 cups vegetable broth (I used Cambell's, but you can make your own)

1/2 a bunch of asparagus cut into 1-inch pieces (about 1 1/2 cups)

1/2 tsp salt (to taste, you may need more depending on if you used salted or unsalted vegetable broth)

1/2 tsp freshly ground black pepper


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