High Protein White Bean & Mushroom Farro (V)
Ingredients for 6 servings
- 3 tablespoons olive oil
- 1/2 medium white onion, chopped or diced
- 2 cups sliced mushrooms (I used baby portobello)
- 4 garlic cloves, minced
- 1 1/2 cups dry (uncooked) farro
- 2 tablespoons The Fit Cook Land seasoning
- 4 cups low sodium vegetable broth (add more as necessary)
- pinch of sea salt & black pepper
- 1 can (15oz/425g) white beans (cannellini), drained
- 1/2 cup fresh chopped parsley
- 1/3 cup nutritional yeast
- sea salt & pepper to taste
Steps
Step 1
Set a large pot (with a heavy lid) on medium high heat. Once hot, add oil and onion. Saute for 3 minutes until the onions turn slightly brown. Then add the mushrooms and cook for another 2 -3 minutes or until sear marks appear along the edges of the mushrooms.
Step 2
Add the garlic, dry farro and seasoning. Stir and ensure every grain is covered in the seasoning and oil, about 1 -2 minutes.
Step 3
Pour in the broth and bring to a light simmer. Reduce the heat, then cover and cook for 25 – 30 minutes, or until 90% of the liquid has been absorbed. Farro should be somewhat chewy.
Step 4
Remove the lid and fold in beans, parsley and nutritional yeast. Fold everything together and continue cooking until 95% of the liquid has evaporated or been absorbed.
Step 5
Season to taste with sea salt & pepper. Enjoy!