Garlicky Mixed Mushroom Farro Bowl
with Goat Cheese and Walnuts
Enjoy the warming woodland flavours of mixed mushrooms, garlic, and toasty, chewy farro. An easy grain bowl that will quickly become a weeknight favourite!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Mixed Mushrooms
113 g
Mushrooms
½ cup
Farro
(Contains Wheat)
6 g
Garlic
56 g
Arugula and Spinach Mix
1 unit
Vegetable Broth Concentrate
28 g
Walnuts, chopped
(Contains Tree nuts)
56 g
Goat Cheese
(Contains Milk)
2 tbsp
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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!)
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.
