Pickled Blueberry & Mushroom Farro Salad à La Grecque - Blueberries

Name: Pickled Blueberry & Mushroom Farro Salad à La Grecque - Blueberries
Ingredients: 1 cup farro; 1/2 pint fresh blueberries, pickled (recipe follows); 1 bay leaf; 1/2 teaspoon fresh oregano, chopped (use 1/4 teaspoon if using dried herbs); 1 teaspoon salt (or to taste); 1/2 pound button or cremini mushrooms, cut in half or quarters (depending on size); 1 small head cauliflower (or 1/2 of a large head), trimmed into bite-size florets; 1 large shallot, minced; 1 clove garlic, minced; 2 tablespoons olive oil; 1/2 cup Champagne vinegar; 3/4 cup white wine; 1 cup water; 1/2 pint fresh blueberries; 1/4 cup water; 1/4 cup sugar; 1/2 teaspoon salt

blueberry.org

Recipe created by Chef Stephen Rogers, Sachet Restaurant Earthy mushrooms, tangy pickled blueberries, nutty farro and bright cauliflower all combine for a com…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at blueberry.org.

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Ingredients

1 cup farro
1/2 pint fresh blueberries, pickled (recipe follows)
1 bay leaf
1/2 teaspoon fresh oregano, chopped (use 1/4 teaspoon if using dried herbs)
1 teaspoon salt (or to taste)
1/2 pound button or cremini mushrooms, cut in half or quarters (depending on size)
1 small head cauliflower (or 1/2 of a large head), trimmed into bite-size florets
1 large shallot, minced
1 clove garlic, minced
2 tablespoons olive oil
1/2 cup Champagne vinegar
3/4 cup white wine
1 cup water
1/2 pint fresh blueberries
1/4 cup water
1/4 cup sugar
1/2 teaspoon salt