Farro-Roasted Mushroom Pilaf
Ingredients
- 3 green onions, chopped
- 3 Tbsp olive oil, divided
- 1½ cups pearled farro
- ¼ cup white wine (or use vegetable broth)
- 2½ cups vegetable broth
- 2 (8-oz) pkg sliced mushrooms
- ⅛ tsp crushed red pepper
- 1 (10-oz) pkg baby spinach
- ¾ cup freshly shaved Parmesan cheese
Instructions
- Preheat oven to 450°F. Cook onions in 1 Tbsp hot oil in a saucepan over medium heat 2 minutes or until tender. Add farro; cook 1 minute, stirring, until toasted.
- Add wine; cook 3 minutes or until reduced by half. Add broth; bring to a boil, reduce heat, and simmer 30 minutes or until farro is tender.
- Meanwhile, toss together mushrooms, 2 Tbsp oil, and red pepper over a rimmed baking sheet; spread in a single layer. Bake 20 minutes or until mushrooms are browned, stirring once.
- Gradually add spinach to farro; cook 1 minute or until wilted. Stir in mushrooms and salt and pepper to taste. Sprinkle with cheese before serving.
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