In a deep skillet with a lid, heat 2 tablespoons of olive oil over medium-high heat.
Add green onions, mushrooms and peas; saute for 3-4 minutes. Add fresh garlic and stir briefly until fragrant.
Add farro, sweet paprika, thyme, and a little salt and pepper. Cook for 4-5 minutes, stirring regularly.
Meanwhile, in a separate pot, boil the vegetable broth. Add the boiling broth to the farro mixture.
Bring everything to a boil, then lower heat to medium-low. Cover and cook for 20 minutes until the liquid is absorbed.
Remove from heat and add grated Parmesan and fresh mint leaves. Serve warm. Enjoy!
2 tablespoons extra virgin olive oil
3 green onions, chopped
8 ounce baby bella mushrooms,cleaned, trimmed and sliced
1 cup frozen peas
1 teaspoon chopped garlic
1 cup dry farro
1 teaspoon sweet paprika
1 spring fresh thyme, leaves only
2 ¼ cup vegetable broth (or chicken broth)
½ cup grated Parmesan cheese
¼ cup fresh mint leaves, chopped
Salt and pepper to taste
Recipe and photo courtesy The Mediterranean Dish [2]
Links
[1] https://oldwayspt.org/grain/farro
[2] https://www.themediterraneandish.com/