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Tuscan Farro Salad with Mushrooms | Hearty & Warm
(0)
35 min
Quick
Knuspr-Küche
Warmer toskanischer Farro-Salat mit aromatisch in Olivenöl und Knoblauch angebratenen Champignons, knackigen Walnüssen, frischem Rucola und gehobeltem Parmigiano Reggiano.
Preparation method
Preparation & Cooking
Rinse the spelt in a fine sieve with cold water. Cook in a pot with plenty of boiling salted water according to package instructions for about 20 minutes until al dente. Then drain and allow to steam off briefly.
Roughly chop the walnuts and toast them in a skillet without fat over medium heat for 2–3 minutes until fragrant. Remove and set aside.
Sautéing Mushrooms & Dressing
Clean the mushrooms and cut them into thick slices or quarters. Peel and finely chop the garlic cloves. Pluck the thyme leaves from the stems.
Chef's tip
For an extra fine autumn touch, you can also add sautéed king oyster mushrooms or a few drops of truffle oil.
The salad is excellent as a lukewarm main course or as a flavorful meal prep for on the go the next day.
Ingredients
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