HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlicky Mixed Mushroom Farro Bowl
Garlicky Mixed Mushroom Farro Bowl

Garlicky Mixed Mushroom Farro Bowl

with Goat's Cheese and Candied 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!

Allergens:MilkGlutenSulphitesTree nuts

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

227 g

Mixed Mushrooms

56 g

Goat Cheese


56 g

Baby Kale

¾ cup



1 unit

Vegetable Broth Concentrate

2 tbsp

Balsamic Glaze


6 g


28 g

Walnuts, chopped

(ContainsTree nuts)

7 g


2 tbsp

Brown Sugar

1 tbsp

Balsamic Vinegar


Not included in your delivery

¼ tsp

Salt and Pepper*

3 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2971 kJ
Calories710 kcal
Fat36 g
Saturated Fat8 g
Carbohydrate82 g
Sugar23 g
Dietary Fiber8 g
Protein21 g
Cholesterol20 mg
Sodium690 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.
Utensilsarrow down iconarrow down icon
Large Bowl
Measuring Spoons
Baking Sheet
Parchment Paper
Medium Pot
Measuring Cups
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F and wash and dry all produce. Trim and discard mushroom stems, then quarter all mushrooms. Thinly slice chives. Peel, then mince or grate garlic. Whisk together balsamic vinegar, 1/2 tsp brown sugar and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper. (NOTE: We will use the balsamic glaze in step 6.)


Toss mushrooms with garlic and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of 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 heat. Once boiling, reduce the heat to medium. Simmer uncovered, until farro is tender, 14-16 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-brown4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Place a piece of parchment paper on your counter.


Add remaining brown sugar and 1 tbsp water (dbl for 4 ppl) to the same pan. Season with salt. Stir together until sugar melts, 1 min. Return walnuts to pan. Cook, stirring often, until mixture coats walnuts, 1 min. Remove pan from heat. Carefully transfer hot candied walnuts to parchment paper, then spread into an even layer. (NOTE: Don’t touch walnuts - they will be VERY hot.) Set aside to cool, 5 min.


Add kale to the bowl with farro. Toss to combine. Finely chop cooled candied walnuts. Divide farro and kale between bowls. Top with mushroom mixture. Crumble over goat cheese. Drizzle over balsamic glaze. Sprinkle over candied walnuts and chives.