Farro Pilaf with Roasted Mushrooms
Ingredients
- 3 green onions, chopped
- 3 Tbsp olive oil, divided
- 1½ cups quick cooking farro
- ½ cup vegan white wine
- 2¾ cups less sodium vegetable broth
- 2 (8-oz) pkg sliced baby portobello mushrooms
- 1 tsp salt
- ⅛ tsp crushed red pepper
- ½ cup chopped walnuts
- 1 (10-oz) pkg baby spinach
- ½ cup shaved Parmesan cheese
Instructions
- Preheat oven to 400°F. Cook onions in 1 Tbsp hot oil in a large saucepan over medium heat 2 minutes or until tender. Add farro; cook 1 minute, stirring constantly, until toasted.
- Add wine; cook 3 to 5 minutes or until liquid is reduced by half. Add broth; bring to a boil, reduce heat, and simmer 10 to 12 minutes or until farro is tender.
- Meanwhile, combine mushrooms, 2 Tbsp oil, salt, and red pepper on a large rimmed baking sheet; spread in a single layer. Bake 15 minutes or until browned, stirring once.
- Toast nuts in a dry skillet over medium heat until fragrant. Gradually add spinach to farro mixture; cook, stirring, until wilted. Stir in mushrooms, nuts, and cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
380
|
380
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 16 | 16 |
| Carb (g) | 44 | 44 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 642 | 642 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 0 | 0 |
Plant Based Meal Plan
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