Mushroom and Asparagus Grain Bowl

By sandy_h

Cooking Light April 2018

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

Details

Servings 4
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

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.