Leek and Mushroom Pea Farro
A creamy farro dish filled with leeks, mushrooms, peas, and topped with lots of parmesan cheese!
Servings: 2
Ingredients
- 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
Instructions
- 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.1 1/4 cup vegetable stock, 3/4 cup quick cooking farro
- 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.1 large leek, 5 ounces baby portabella mushrooms
- 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.1/2 cup frozen peas
- Divide evenly into two bowls and serve. Top with additional parmesan cheese, if desired.1/2 cup freshly grated parmesan cheese
Nutrition
Serving: 1 serving | Calories: 275 kcal | Carbohydrates: 28 g | Protein: 17 g | Fat: 13 g | Fiber: 5 g | Sugar: 7 g
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