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Savory Mixed Mushroom Bowl

Name: Savory Mixed Mushroom Bowl with Farro and Almonds
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 200 g Mixed Mushrooms; ¾ cup Farro; 1 tbsp Cornstarch; 56 g Arugula and Spinach Mix; 28 g Almonds, sliced; 1 tbsp Whole Grain Mustard; 50 g Shallot; 1 tbsp White Wine Vinegar; 7 g Chives; 1 unit Vegetable Broth Concentrate; 1 unit Avocado; ¼ tsp Sugar*; 4.5 tbsp Oil*; ¼ tsp Salt*; ¼ tsp Pepper*

with Farro and Almonds

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Calories

820 kcal

Protein

19g protein

Total

30 minutes

Difficulty

Medium

Veggie

Allergens:

Wheat
Sulphites
Tree nuts
Mustard

Savoury mushrooms are tossed in cornstarch and pan-fried for a lovely crisp exterior. Tender farro, sweet greens, creamy avocado and a punchy mustard dressing fill out the rest of the bowl. Sprinkle it all with toasted almonds for a finishing flourish!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

200 g

Mixed Mushrooms

¾ cup

Farro

(Contains: Wheat)

1 tbsp

Cornstarch

(Contains: Sulphites)

56 g

Arugula and Spinach Mix

28 g

Almonds, sliced

(Contains: Tree nuts)

1 tbsp

Whole Grain Mustard

(Contains: Mustard)

50 g

Shallot

1 tbsp

White Wine Vinegar

(Contains: Sulphites)

7 g

Chives

1 unit

Vegetable Broth Concentrate

1 unit

Avocado

Not included in your delivery

¼ tsp

Sugar*

4.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values

Energy (kJ)3431 kJ

Calories820 kcal

Fat53 g

Saturated Fat7 g

Carbohydrate75 g

Sugar7 g

Dietary Fiber16 g

Protein19 g

Sodium680 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

•Medium Pot

•Measuring Cups

•Large Bowl

•Whisk

•Measuring Spoons

•Large Non-Stick Pan

•Paper Towel

•Medium Bowl

•Strainer

Cooking Steps

PDF

Before starting, wash and dry all produce. 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.

While the farro cooks, halve the mushrooms. Thinly slice the chives. Peel, then mince the shallot. Whisk together the mustard, chives, shallots, vinegar 1/4 tsp sugar and 2 tbsp oil (dbl both for 4 ppll) in a large bowl. Season with salt and pepper. Set aside.

Heat a large non-stick pan over medium heat. When hot, add the almonds to the dry pan. Toast, stirring often, until golden-brown 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate and set aside.

Toss the mushrooms with cornstarch in a medium bowl. Reheat the same pan over medium-high heat. When hot, add 2 1/2 tbsp oil, then cornstarch-dusted mushrooms, flat side down, in an even layer. Cook, until golden-brown and crispy, 2-3 min per side. (NOTE: Cook in two batches for 4 ppl, using 2 1/2 tbsp oil per batch.) Remove pan from heat. Transfer crispy mushrooms to a paper towel-lined plate. Sprinkle with salt. Set aside.

Drain farro and transfer to the large bowl with dressing. Toss to combine. Add the arugula and spinach mix. Season with salt and pepper. Toss to coat.

Peel, pit, then slice the avocado into 1/4-inch slices. Divide the farro mixture between plates. Top with with pan-fried mushrooms, avocado slices and toasted almonds.