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.

Prep Time 15

Cook Time 55

Total Time 1 10

Course Main Course, Side Dish

Servings 4 side

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

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.

Makes 4 side servings or 2 main dish servings.