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The countdown is ON. We officially got our settlement date for our new house last week and we’re now in the process of scheduling all our deliveries (couch that we ordered, washer/dryer), the landscaper, fence installation, and the movers! Our current house closes tomorrow so it’ll no longer be ours but we will still be living in it until we close on the new house. So it’s definitely going to be a weird feeling. It’s like we sold the house but we aren’t moving out so I don’t really know how to feel. I’m sure on move-out day, it’ll really hit me then. And then a new chapter begins!
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Everything is happening so fast now and it’s kind of hard to believe it’s been almost a year since we signed that contract to build!
If you follow me on Instagram, you’ll know that I have started using Instagram stories a lot more now. I love the reach and connecting with all of you. The engagement levels are far higher than when I was over on Snapchat. Although, I do miss the Snapchat filters. Anyway, on Instagram, I have started a daily “question of the day” where I use a random question generator to generate a question of the day and I ask you all the question and provide my answer, too!
It’s actually really fun and I’ve gotten to know so many of my followers this way. It brings a different kind of connectedness. You should hop on over and join in on the fun :) I usually do them in the afternoon; around 2-3pm.
Yesterday, my question of the day was what recipe should I post on the blog today and overwhelming amount of you said farro! And this makes me so happy!
I don’t cook with farro often (not sure why) and the last time I remember cooking farro was for my cookbook. I have a creamy pumpkin parmesan farro recipe in the book (and it was actually featured on QVC) but that was the last time I cooked with farro.
Until now, of course!
The past week’s weather has been an absolute stunner. A Spring tease, for sure. Temps up in the mid-70’s and I was wearing SHORTS and a t-shirt on Friday. So I feel that this leek and mushroom pea farro is very appropriate for the season. It seems very springtime flavors to me. I think it’s all the pop of green and the cozy, creamy bowl of farro.
Dive on in!
Leek and Mushroom Pea Farro
- 1 ¼ cup (296 ml) vegetable stock
- ¾ cup (150 g) quick cooking farro
- 1 large leek, thinly sliced
- 5 ounces (142 g) baby portabella mushrooms, sliced
- ½ cup (73 g) frozen peas, thawed
- ½ cup (50 g) freshly grated parmesan cheese, plus more for topping
- In a medium pot, bring vegetable 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.
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