Side Pannel
Leek and Mushroom Pea Farro
Leek and Mushroom Pea Farro
- Recipe Submitted by maryjosh on 08/06/2018
Ingredients List
- 1 1/4 cup vegetable stock
- 3/4 cup quick cooking farro
- 1 large leek, thinly sliced
- 5 ounces baby portabella mushrooms, sliced
- 1/2 cup frozen peas, thawed
- 1/2 cup freshly grated parmesan cheese, plus more for topping
Directions
In a medium pot, bring chicken stock to a boil then add quick cooking farro to the pot. Cook according to the instructions on the package. Mine is a 10-minute farro so mine was done in 10 minutes.
In a medium skillet over medium-high heat, add a little olive oil to the bottom of the skillet. Once heated up, add leeks and mushrooms and saute until softened and fragrant, about 5-7 minutes.
Add the thawed frozen peas to the skillet then add the farro (drain of liquid if yours still has some left). Toss then add the cheese and toss to incorporate.
Divide evenly into two bowls and serve. Top with additional parmesan cheese, if desired.
In a medium skillet over medium-high heat, add a little olive oil to the bottom of the skillet. Once heated up, add leeks and mushrooms and saute until softened and fragrant, about 5-7 minutes.
Add the thawed frozen peas to the skillet then add the farro (drain of liquid if yours still has some left). Toss then add the cheese and toss to incorporate.
Divide evenly into two bowls and serve. Top with additional parmesan cheese, if desired.
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