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Springtime Farro with Asparagus, Leek, and Mushroom

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 3
Course: Appetizer , Lunch
Cuisine: Vegan

Ingredients

  • 1 tbsp olive oil
  • 1 leek rinsed well, halved and sliced thinly
  • 1 cup mushrooms sliced then chopped
  • 1 tbsp balsamic vinegar
  • 1 cup farro I used Bob's Red Mill Organic, rinsed and drained
  • 1 1/2 cups vegetable broth I used Cambell's, but you can make your own
  • 1/2 a bunch of asparagus cut into 1-inch pieces about 1 1/2 cups
  • 1/2 tsp salt to taste, you may need more depending on if you used salted or unsalted vegetable broth
  • 1/2 tsp freshly ground black pepper

Instructions

    Cup of Yum
  1. Over medium heat, cook leek in olive oil and stir occasionally until leek looks "melted" and softened. Add mushrooms and balsamic vinegar, stir to coat and cook until mushrooms have released some water and looks darker and softened.
  2. Add farro and vegetable broth to pot. Stir to coat and raise to medium high heat and cover with lid. Bring to a boil then lower back down to a simmer, keeping the lid on for about 8-10 minutes. Remove lid and add asparagus, then put lid back on for about 2 minutes. If there is still some liquid, let cook with the lid off until it cooks off. Taste test the farro to ensure it's cooked through—it should be soft with a little bit of a bite, like if you combined the textures of barley and rice.
  3. Season with salt and pepper to taste. Fluff with fork. Serve.