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- 4 cups water
- 1 1/2 cups farro, rinsed and drained
- 2 bunches broccolini
- 4 tbs. extra-virgin olive oil
- 1 1/2 tsp. sea salt
- 4 tbs. chopped fresh sage
- 20 oz. white button or cremini mushrooms, sliced
- 2 large shallots, diced
- Shaved or grated Parmesan cheese, to taste
Preheat oven to 425 degrees F.
Bring water to a boil in a medium saucepan. Add farro, reduce heat to low, cover, and simmer until the grains are tender, about 10 minutes. Drain excess liquid and allow to cool.
Place broccolini in a medium bowl. Drizzle with 1 tbs. olive oil and ½ tsp. sea salt, and toss to coat. Spread on baking sheet and roast until just fork tender, about five to seven minutes.
Place a pan over medium heat and add remaining 3 tbs. olive oil. Add sage to the pan and sprinkle with remaining 1 tsp. sea salt. Cook until aromatic, about one to two minutes, stirring frequently.
Add half of the sage, salt, and oil mixture to the farro and stir to combine. Leave remaining half in the pan. Add mushrooms and shallots to that pan and cook, stirring frequently, until mushrooms are tender and shallots are translucent, about five to seven minutes.
Divide the farro, broccolini, and mushroom-shallot mix between six bowls. Toss ingredients together or leave separate as desired. Top each serving with Parmesan. Enjoy warm.
Prep ahead: Prepare grain bowl as noted. Store refrigerated for up to six days. Reheat before topping with Parmesan.