Warm Farro and Wild Mushroom Salad - alive magazine
This is a rich, hearty dinner salad. A mix of cremini, field, and shiitake mushrooms adds a buttery tasting depth of flavour that goes well with nutty farro.
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Cooking tools:
- Pot
- Colander
- Skillet
- Stove
- Serving bowl
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Peeler
Ingredients
- 1 1/2 cups (375 mL) pearled farro (or pearl barley if farro can’t be found)
- 1 1/2 lb (750 g) mixed mushrooms, sliced
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 tsp (5 mL) sea salt
- 4 garlic cloves, minced
- 1/2 lb (225 g) fresh spinach, washed and chopped
- 4 fresh figs, quartered or 8 dried figs, cut into thirds
- 2 Tbsp (30 mL) balsamic vinegar
- Parmesan or fontina cheese
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