Garlicky Mixed Mushroom Farro Bowl

Name: Garlicky Mixed Mushroom Farro Bowl with Goat Cheese and Walnuts
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 200 g Mixed Mushrooms; 113 g Mushrooms; ½ cup Farro; 6 g Garlic; 56 g Arugula and Spinach Mix; 1 unit Vegetable Broth Concentrate; 28 g Walnuts, chopped; 56 g Goat Cheese; 2 tbsp Balsamic Glaze; 3 tbsp Oil*; ¼ tsp Salt and Pepper*

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

•Tree nuts

•Milk

•Sulphites

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time

DifficultyMedium

Ingredients

serving amount

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

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

•Large Bowl

•Whisk

•Measuring Spoons

•Baking Sheet

•Parchment Paper

•Medium Pot

•Strainer

•Measuring Cups

•Medium Non-Stick Pan

Cooking Steps

PDF

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.