Roasted Mushroom-Farro Pilaf
Balsamic Green Beans and Tomatoes
Ingredients
- 3 green onions, chopped
- 3 Tbsp olive oil, divided
- 2 cups pearled farro
- ½ cup vegan white wine (or use vegetable broth)
- 5 cups vegetable broth
- 2 (8-oz) pkg sliced baby portobello mushrooms
- 1 tsp salt
- ⅛ tsp crushed red pepper
- 1 (10-oz) pkg baby spinach
- ½ cup chopped walnuts
- ¼ cup vegan shaved Parmesan cheese (optional)
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 constantly, until toasted.
- Add wine; cook 3 minutes or until liquid is 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, salt, and red pepper on a large rimmed baking sheet; spread in a single layer.
- Bake 20 minutes or until mushrooms are browned, stirring after 10 minutes.
- Add spinach to farro mixture; cook 1 minute or until wilted. Stir in mushrooms and nuts. Top with cheese, if desired.
Side Dish Ingredients
- 1 clove garlic, minced
- 2 Tbsp olive oil
- 1 lb green beans, trimmed
- ½ cup vegetable broth
- 2 Tbsp vegan balsamic vinegar
- 2 Roma tomatoes, chopped
Side Dish Instructions
- Cook garlic in hot oil in a large skillet over medium heat 30 seconds. Add beans and broth.
- Cover and cook 5 minutes or until beans are tender; uncover and add vinegar and tomatoes. Cook 2 minutes or until liquid is reduced and slightly thickened.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
391
|
70
|
461
|
| Fat (g) | 15 | 5 | 20 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 14 | 1 | 15 |
| Carb (g) | 55 | 7 | 62 |
| Fiber (g) | 10 | 2 | 12 |
| Sodium (mg) | 1100 | 73 | 1173 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
