Mushroom and Asparagus Grain Bowl

Cooking Light April 2018

Mushroom and Asparagus Grain Bowl
Mushroom and Asparagus Grain Bowl

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Ingredients

  • 1 1

    1 Tbsp extra-virgin olive oil, divided

  • 6 6 3

    oz shiitake mushrooms, stemmed and sliced (about 3 cups)

  • 1 1

    1 tsp minced fresh garlic

  • 1 1 3 2

    fennel bulb, thinly sliced (about 3 cups), or 2 sweet onions, thinly sliced

  • 8 8 2-in 1 1/2

    asparagus, trimmed and cut into 2-in pieces (about 1 1/2 cups)

  • 2 2 4

    2 (8-oz) pkg precooked microwavable farro (such as Simply Balanced; about 4 cups)

  • 1 1

    1 Tbsp unsalted butter

  • 1 1

    1 tsp lemon zest

  • 2 2

    2 Tbsp fresh lemon juice

  • 7/8 7/8

    7/8 tsp kosher salt

  • 1/3 1/3

    1/3 cup thinly sliced scallions

  • 1/4 1/4

    1/4 cup toasted sliced almonds

  • 1 1 1/4

    oz Parmesan cheese, shaved (about 1/4 cup)

  • 2 2 2

    Tbsp chopped fennel fronds, or 2 Tbsp chopped fresh dill

Directions

Heat 1 1/2 teaspoons oil in a large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until browned and liquid has evaporated, about 6 minutes. Add garlic, and cook, stirring occasionally, until fragrant, about 1 minute. Transfer to a plate. Reduce heat to medium; add remaining 1 1/2 teaspoons oil to skillet. Add sliced fennel bulb and asparagus; cook, stirring occasionally, until just tender, about 6 minutes. Transfer to plate. Prepare farro according to package directions; place in a large bowl. Stir in butter, lemon zest, and lemon juice until butter is melted; divide among 4 serving bowls. Top evenly with mushroom mixture, fennel, asparagus, salt, scallions, and almonds. Sprinkle each bowl evenly with Parmesan cheese and fennel fronds.

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