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Veg Bowl with Mushrooms, Leeks, and Farro
Recipe

11 INGREDIENTS • 7 STEPS • 50MINS

Veg Bowl with Mushrooms, Leeks, and Farro

This veg bowl is what dreams are made of. Creamy farro cooked with vegetable broth, mushrooms and leeks kissed with a bit of that olive oil goodness. Just downright dreamy!
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Veg Bowl with Mushrooms, Leeks, and Farro
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By Gabriella
Hi! I’m Gabriella and I love creating unique recipes with a touch of whimsy. You’re most likely to find me with a book and cocktail in hand. Cheers!
http://www.bygabriella.co/
This veg bowl is what dreams are made of. Creamy farro cooked with vegetable broth, mushrooms and leeks kissed with a bit of that olive oil goodness. Just downright dreamy!
50MINS
Total Time
$6.35
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
1/4 cup
Olive Oil
plus more as needed
Leek
4
Leeks, thinly sliced
white and green parts
Mushroom
4 1/2 cups
Mushrooms
maitake, oyster, cremini or chanterelle torn into bite-sized pieces, about 5 cups
Kosher Salt
to taste
Pearled Farro
1 3/4 cups
Pearled Farro
or Semi-Pearled Farro or Barley
Vegetable Broth
4 cups
Vegetable Broth
or Chicken Broth
Fresh Chives
1/2 cup
Fresh Chives, Finely Chopped
Fresh Dill
1 cup
Fresh Dill, Roughly Chopped
Lemon
1
Lemon, zested
1 Tbsp lemon zest, plus wedges for squeezing
Sour Cream
to taste
Sour Cream
for serving
or Greek Yogurt
Nutrition Per Serving
VIEW ALL
Calories
517
Fat
17.0 g
Protein
14.6 g
Carbs
76.3 g
Add to plan
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Veg Bowl with Mushrooms, Leeks, and Farro
Save
author_avatar
By Gabriella
Hi! I’m Gabriella and I love creating unique recipes with a touch of whimsy. You’re most likely to find me with a book and cocktail in hand. Cheers!
http://www.bygabriella.co/
Cooking InstructionsHide images
step 1
Heat Olive Oil (2 Tbsp) in a large Dutch oven over medium-high heat. Add the Leeks (2) and Mushrooms (2 1/4 cups), and season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Cook, stirring occasionally until the mushrooms are browned and crisped for 12 to 15 minutes.
step 2
Using a slotted spoon, transfer them to a medium bowl leaving any olive oil behind. They will have absorbed the oil as they cook, and released it back as they crisp. Add a bit more Olive Oil (2 Tbsp) so there’s another 1/4 cup or so in the pot. Cook the remaining Leeks (2) and Mushrooms (2 1/4 cups), adding them to the bowl with the other mushrooms.
step 3
Without wiping the pot, add the Pearled Farro (1 3/4 cups) and season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Cook over that same medium-high heat, stirring frequently until farro is toasted on the outside, it will go from pale golden brown to a toastier golden brown, about 5 minutes.
step 4
Add Vegetable Broth (4 cups) and 2 cups water. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste).
step 5
Bring to a strong simmer and reduce heat to medium-low. Simmer gently, stirring occasionally, until farro is fully cooked and most of the liquid has been absorbed; 20 to 25 minutes. It should still look a bit loose, like risotto or a porridge. Remove from heat and add half the Fresh Chives (1/4 cup).
step 6
Toss Fresh Dill (1 cup), remaining Fresh Chives (1/4 cup), and the zest of a Lemon (1) together in a small bowl.
step 7
To serve, season farro with Kosher Salt (to taste) and Ground Black Pepper (to taste) and ladle into bowls. Top with Sour Cream (to taste), mushrooms and leeks, and dill mixture. Serve lemon wedges alongside for squeezing.
step 7 To serve, season farro with Kosher Salt (to taste) and Ground Black Pepper (to taste) and ladle into bowls. Top with Sour Cream (to taste), mushrooms and leeks, and dill mixture. Serve lemon wedges alongside for squeezing.
Tags
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American
Comfort Food
Healthy
Shellfish-Free
Mushrooms
Vegetarian
Vegetables
Whole Grains
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