Farro, Caramelized Onion and Mushroom Sauté | SpiceTribe

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Farro, Caramelized Onion and Mushroom Sauté

Chef Trent Blodgett

Chef Trent Blodgett

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Chef Notes

Ingredients

Steps

Farro, Caramelized Onion and Mushroom Sauté

Chef notes

This is an incredibly hearty and healthy one pot vegan dish that can be eaten hot or room temp. If you aren’t vegan, I love this dish with a fried egg and Parmesan on top!

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Ingredients

.5 cup olive oil and more if needed
1 large yellow onion, sliced
Salt
6 oz chopped mushrooms, maitake
1 cup chopped carrots
2 scallions, sliced
1 Tbsp Ancient Halaby, Middle Eastern Chile Blend
2 cups cooked farro
Juice of 1 lemon
Parsley to garnish
.33 cup chopped marcona almonds to garnish

Ancient Halaby Middle Eastern Chile Blend

Ancient Halaby Middle Eastern Chile Blend

$10

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Steps

Step 1 -

Heat oil in a cast iron over medium heat.

Step 2 -

Add sliced onions and sauté for 2 minutes before adding a pinch of salt to help release moisture.

Step 3 -

Continue to cook on medium- low heat, stirring often until caramelized, about 20 minutes.

Step 4 -

Remove onions to a bowl and add more oil if needed.

Step 5 -

When the oil is hot add the chopped mushrooms and cook until beginning to brown, 3-5 minutes.

Step 6 -

Add the carrots and sauté for a minute or 2 followed by scallions and spice blend.

Step 7 -

Add cooked farro and stir to combine.

Step 8 -

Add the caramelized onions back to the pan and continue to cook for another 5 minutes until everything is hot and the carrots are tender but still have some texture.

Step 9 -

Add the lemon juice, parsley and almonds.

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Things to remember

I like to cook farro like you would pasta. Salted water at a rolling boil until tender and then drain.

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