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Farro Salad

Printable recipe for Farro Salad provided by Cooks Corner, Green Bay.
FARRO SALAD (serves 6 side dish portions)
 
1 lb mixed fresh mushrooms, cleaned and halved
3 cloves garlic, minced
Extra virgin olive oil
2 tsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
1 lb Brussel Sprouts, ends trimmed and halved
Salt and pepper
1.5 cups Farro
2.5 cups water


Preheat oven to 425°. In a large bowl, toss the halved mushrooms, garlic, rosemary, thyme, halved Brussel Sprouts and a few drizzles of olive oil and mix until well combined. Spread on a rimmed sheet pan and sprinkle with salt and pepper. Roast for 35 minutes, stirring once halfway through.
 
In the meantime, prepare the Farro according to directions. Toss with the roasted vegetable mix, season with salt and pepper to taste.

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