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Mushroom Asparagus Farro

We first connected with Samantha of My Kitchen Love over Instagram, as we traded thoughts on quality ingredients and our mutual love of our Canadian grown Farro. Samantha's got a killer eye for taking food pics, and her blog and Instagram feed is full of amazing recipes that will satisfy the hungriest of families {this Farro recipe gets devoured by her kids on the daily}. She kindly shared this delicious savoury breakfast recipe with us. 

Mushroom Asparagus Farro 
2 cups dry Flourist Farro
2 tbsp olive oil, divided
200g mushrooms, halved if large button or cremini
1 large shallot, finely chopped
1 garlic clove, finely chopped
3 fresh thyme sprigs
1 lbs asparagus, chopped into ½” long pieces
½ cup vegetable or mushroom broth
2 tbsp lemon juice
salt and pepper
¼ cup mixed chopped herbs, such as cilantro, parsley, dill, chives, etc.

Lemon Garlic Yogurt 
½ cup thick Greek yogurt
zest and juice from ½ lemon
½ tsp finely minced garlic
salt and pepper

Prepare Flourist Farro according to package directions. Heat olive oil in a large skillet over medium high heat. Add mushrooms and cook for 3-4 minutes before stirring. Add shallot and thyme sprigs and cook for 2-3 minutes until shallots begin to soften. Add garlic and season skillet with salt and pepper. Add asparagus pieces as well as broth. Cook for 5-7 minutes until liquid is reduced and asparagus is cooked through. Remove from heat and stir in lemon juice and cooked Farro. Taste and season lightly with salt and pepper (if needed). Top with chopped herbs.

In a small bowl mix together Greek yogurt, zest and juice from ½ lemon, and minced garlic. Season with salt and pepper. Serve with yoghurt. 

2 comments

Kirsten

in addition to being flavorful and satisfying, I didn’t have farro on hand, so I used Quinoa. It worked out great!

Kirsten

this was easy to prepare, satisfying, and delicious!

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