Mushroom-Farro Bowls
Lemony Spinach Salad
Ingredients
- ½ cup farro
- 4 slices center cut bacon
- 1 small shallot, sliced
- 2 tsp olive oil
- 1½ cups sliced mushrooms
- 1 clove garlic, minced
- 1 Tbsp butter
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 Tbsp chopped fresh thyme
Instructions
- Cook farro according to package directions.
- Meanwhile, place bacon on a paper towel-lined plate; microwave at HIGH 3 minutes or until crisp. Crumble bacon.
- Cook shallot in hot oil in a large skillet over medium-high heat 5 to 7 minutes or until browned and crisp. Remove shallot from skillet; set aside.
- Add mushrooms, garlic, butter, salt, and pepper to skillet; cook 4 to 6 minutes or until browned. Serve mushrooms over farro; sprinkle with shallot, bacon, and thyme.
Side Dish Ingredients
- 2 cups baby spinach
- 3 Tbsp sweetened dried cranberries
- 3 Tbsp refrigerated lemon vinaigrette (such as Marzetti)
- 2 Tbsp chopped pistachios
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
315
|
180
|
495
|
| Fat (g) | 15 | 11 | 26 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 13 | 3 | 16 |
| Carb (g) | 35 | 18 | 53 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 461 | 244 | 705 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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