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Garlicky Mixed Mushroom Farro Bowl

Garlicky Mixed Mushroom Farro Bowl

with Goat Cheese and Walnuts

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Enjoy the warming woodland flavours of mixed mushrooms, garlic, and toasty, chewy farro. An easy grain bowl that will quickly become a weeknight favourite!

Tags:Veggie
Allergens:Wheat/BléTree Nut/NoixMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

200 g

Mixed Mushrooms

113 g

Mushrooms

½ cup

Farro

(ContainsWheat/Blé)

6 g

Garlic

56 g

Arugula and Spinach Mix

1 unit

Vegetable Broth Concentrate

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

56 g

Goat Cheese

(ContainsMilk/Lait)

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories580 kcal
Fat36 g
Saturated Fat7 g
Carbohydrate53 g
Sugar12 g
Dietary Fiber6 g
Protein18 g
Cholesterol20 mg
Sodium660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Whisk
Measuring Spoons
Baking Sheet
Parchment Paper
Medium Pot
Strainer
Measuring Cups
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Quarter mushrooms. Peel, then mince or grate garlic. Whisk together half the balsamic glaze and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper.

2

Add mushrooms, garlic and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through cooking, until golden, 18-20 min.

3

While mushrooms roast, add farro, broth concentrate and 3 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high. Once boiling, reduce the heat to medium-low. Simmer uncovered, until farro is tender, 16-18 min. Drain and transfer to bowl with dressing. Toss to combine.

4

While farro cooks, heat a medium non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)

5

Add arugula and spinach mix to the bowl with farro. Toss to combine. Divide salad between bowls. Top with mushroom mixture. Crumble goat cheese over top and sprinkle with walnuts. Drizzle remaining balsamic glaze over top.