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
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!
Recipe and photo courtesy The Mediterranean Dish
Total Fat: 10g
Saturated Fat: 2.5 g
Sodium: 330 mg
Total Carbohydrate: 41 g
Fiber: 6 g