Hearty farro is the perfect choice to have on hand for easy weeknight meals. Make this super simple meal in a snap - just have some pre-cooked Farro and this tasty Chimichurri sauce on hand. Dinner will be ready in 15 minutes.

Farro Bowl with Shiitakes + Winter Greens
1 cup cooked Flourist Farro
4 shiitake mushrooms, thinly sliced  
4 brussels sprouts, halved and shredded 
2 leaves curly kale, stemmed and chopped
1 egg
olive oil for cooking 

Chimichurri Sauce 
2 tbsp red wine vinegar
1/2 shallot, minced (about 1 heaping tbsp)
2/3 cup olive oil 
1/4 cup minced cilantro 
1/4 cup minced parsley 
salt to taste

To pre-cook the Farro, follow the package instructions. Cooked Farro can be kept in the fridge in a sealed container for up to 5 days. Have it on hand to make a new creation every night, or just eat this.

To make the sauce, prepare the herbs and chop the shallot. In a small bowl, combine the vinegar and the chopped shallot, and let sit for about 20 minutes. Add the remaining ingredients and mix well. The sauce is ready to use right away, but it's best if you can allow the mixture to sit for a few hours to allow the flavours to meld together.

When ready to prepare, place the cooked Farro in a medium saucepan and add a few tablespoons of water. Heat, covered on low heat while you cook the remaining ingredients. Heat a skillet and add a tsp or so of olive oil. Cook the sliced mushrooms until brown, and remove and set aside. Next, add some more oil and cook the kale and brussels sprout for 2 minutes or so, until bright green and just softened. Remove and set aside. Heat the pan one more time with oil and add the egg, cooking as desired. 

To serve, place the hot Farro into a serving bowl and add the mushrooms, greens, and egg on top. Spoon the sauce generously over the top, add salt and black pepper as desired and enjoy.