Grilled Portobello and Farro Salad

Ingredients

  • ¼ cup radish sprouts
  • ½ cup chopped toasted cashews
  • 4 large portobello mushrooms, stems removed
  • 1 garlic clove, minced
  • 1 shallot, chopped
  • 3 tablespoons Champagne vinegar or white wine vinegar
  • 4 green onions, sliced
  • + 5 more ingredients
    • ¼ cup dried currants
    • ½ cup chopped fresh parsley
    • 12 tablespoons olive oil
    • 1 cup farro (spelt)*
    • 4 cups water

1. Bring 4 cups water and farro to boil in medium saucepan over high heat. Reduce heat to medium-low and simmer until tender, stirring occasionally, about 25 minutes. Drain. Mix farro, 7 tablespoons oil, parsley, currants, onions, vinegar, shallot, and half of garlic in medium bowl. Season with s...

View full recipe at SpringPad

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