By The Vegucator: Dawn Hilton Williams Author of Vegan Cooking Guide: Flava My Plate
Serves up to 8
Ingredients
- 4 cups of cooked farro (cook per package directions)
- 16 oz or 4 diced cups white or baby bella mushrooms
- 1 ½ cups sun dried tomatoes, diced (no oil)
- 1 ½ cups cleaned and chopped leeks OR 1 cup yellow onion, diced
- ¼ cup Italian flat leaf parsley, chopped
- 1 ½ tsp smoked OR regular paprika
- 1 ½ tsp garlic powder
- 1 tsp black pepper
- ½ tsp salt
- 2 TBSP olive oil (optional)
Utensils needed
Large pan, baking sheet with parchment paper or Silpat, spatula, spoon, knife, large serving bowl, measuring cups, measuring spoons, medium sized pan, small mixing bowl
Method
- PREHEAT oven to 425°F and prepare your baking pan with parchment paper or Silpat.
- PLACE prepared farro in large bowl and set aside to reach room temperature.
- ADD prepared leeks or onions and chopped sundried tomatoes to a bowl and season with 2 tsp olive oil (or 4 TBSP water if substituting), 1 tsp smoked paprika, ½ tsp garlic powder ¼ tsp salt and ½ tsp black pepper, mix to evenly distribute spices, spread evenly across the lined baking pan, place uncovered on middle rack of oven for 15 minutes then remove and set aside.
- PLACE nonstick pan over medium–high heat and add 2 tsp olive oil (or 4 TBSP water if substituting) and when pan is warm (1 min) add mushrooms (there should be a low sizzle when added), remaining seasonings.
- COOK mushrooms for 5-7 minutes or until slightly brown (stir regularly to ensure seasoning is well distributed) then remove from pan and set aside.
- ADD mushrooms and onion/tomato blend to farro bowl and give it a good toss and fold to incorporate.
- ADD fresh flat leaf parsley, 1 tsp of olive oil (optional) mix and enjoy hot or cold!