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RECIPE
11 INGREDIENTS7 STEPS50min

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!
Veg Bowl with Mushrooms, Leeks, and Farro Recipe | SideChef
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!
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://bygabriella.co/
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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://bygabriella.co/
50min
Total Time
$6.35
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1/4 cup
plus more as needed
4
Medium  Leeks , thinly sliced
white and green parts
1 lb
Mushrooms
maitake, oyster, cremini or chanterelle torn into bite-sized pieces, about 5 cups
to taste
1 3/4 cups
Pearled Farro
or Semi-Pearled Farro or Barley
4 cups
Vegetable Broth
or Chicken Broth
1/2 cup
Finely Chopped  Fresh Chives
1 cup
Roughly Chopped  Fresh Dill
1
Lemon , zested
1 Tbsp lemon zest, plus wedges for squeezing
to taste
for serving
or Greek Yogurt
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Nutrition Per Serving

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CALORIES
517
FAT
17.0 g
PROTEIN
14.6 g
CARBS
76.3 g

Cooking Instructions

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Step 1
Heat Olive Oil (2 Tbsp) in a large Dutch oven over medium-high heat. Add the Leeks (2) and Mushrooms (8 oz) , 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 (8 oz) , 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.
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Nutrition Per Serving
Calories
517
% Daily Value*
Fat
17.0 g
22%
Saturated Fat
2.2 g
11%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
76.3 g
28%
Fiber
11.7 g
42%
Sugars
8.3 g
--
Protein
14.6 g
29%
Sodium
741.5 mg
32%
Vitamin D
0.3 µg
2%
Calcium
121.0 mg
9%
Iron
3.6 mg
20%
Potassium
695.1 mg
15%
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