GRAINY VEGGIES
This recipe calls for any whole grain you desire, along with lots of veggies. A filling and satisfying vegetarian main dish or side dish.
Ingredients
- 1 cup uncooked farro
- 1 15- ounce can vegetable broth low sodium + 1/2 cup water
- 1 teaspoon thyme
- 8 ounces mushrooms washed and sliced thin
- 2 cups fresh spinach washed and ripped into medium pieces
- 2 Tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon thyme fresh
- 1 Tablespoon balsamic vinegar Especially if true vegan is your thing, go for the purest. As balsamic vinegar goes down in price, the addition of additives goes up.
- 2 Tablespoons sunflower seeds
- salt and pepper to taste
Instructions
- In a large sauce pan, bring the farro, broth and thyme to a boil.
- Once boiling, reduce heat to low, stir and cover.
- Cook for 30–40 minutes (unless you purchase the 10-minute farro :), checking on tenderness.
- Remove from heat and place in medium-size bowl.
- Heat the olive oil in a medium-sized sauté pan over medium-high heat.
- Add the garlic and onions and sauté for about 7–8 minutes, or until the onions are slightly browned.
- Add the mushrooms and cook for another 5 minutes.
- Sprinkle with salt and pepper.
- Reduce the heat to medium-low and add the farro.
- Stir well.
- Add the spinach, balsamic vinegar, fresh thyme and 1 1/2 tablespoons of the sunflower seeds.
- Stir and heat through.
- Once spinach is wilted, place in serving bowl.
- Sprinkle with 1/2 tablespoon of sunflower seeds, fresh thyme and spinach.
Notes
Makes 4 side servings or 2 main dish servings.
0 Comments