Asparagus and Mushroom Farro Bowl with Lemon Herb Vinaigrette

Ingredients

• 1 cup farro, rinsed
• 2 1/2 cups vegetable broth
• 1 pound asparagus, trimmed and cut into 2-inch pieces
• 8 ounces cremini mushrooms, sliced
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1/4 cup crumbled feta cheese
• 1/4 cup lemon herb vinaigrette
• 2 tablespoons toasted sliced almonds

Method

1. 1

   In a 6-quart saucepan, combine the rinsed farro and vegetable broth. Bring to a boil over high heat.

2. 2

   Reduce heat to low, cover, and simmer until the farro is tender and most of the liquid is absorbed.

   25:00 · Simmer farro
3. 3

   Drain any excess liquid from the farro and set aside, fluffing occasionally with a fork.

4. 4

   Preheat the oven to 425°F. Toss the asparagus with 1 tablespoon of olive oil, 1/4 teaspoon salt, and a pinch of black pepper on a baking sheet.

5. 5

   Roast the asparagus until tender and lightly browned at the edges, stirring once halfway through.

   10:00 · Roast asparagus
6. 6

   While the asparagus roasts, heat the remaining 2 tablespoons olive oil in a 9-inch skillet over medium-high heat.

7. 7

   Add the sliced mushrooms, season with the remaining 1/4 teaspoon salt and pepper, and cook, stirring occasionally, until golden brown and most of their liquid has evaporated.

   8:00 · Sauté mushrooms
8. 8

   In a large bowl, combine the cooked farro, roasted asparagus, and sautéed mushrooms.

9. 9

   Drizzle the lemon herb vinaigrette over the bowl and toss gently to coat evenly.

10. 10

    Divide the bowl among four plates, then top with crumbled feta cheese and toasted sliced almonds before serving.