This is a perfect grain salad to keep in your fridge and munch on during the week or serve warm as a side with dinner. It’s super flavorful, easy to adapt based on whatever ingredients you have lying around, and is fun to munch on. This recipe uses the leftover mushrooms from my mushroom burger recipe, but you can use any mushrooms you like, or sub for beans if you’ve got those lying around!

INGREDIENTS:

• 1 cup farro (cooked per instructions on the package)

• 1 clove of garlic, minced

• 2 tablespoons shallot, chopped finely

• 2 tablespoons parsley, chopped

• 1 teaspoon salt

• zest of one lemon

• 1 teaspoon lemon juice

• 1 teaspoon red wine vinegar

• ⅓ cup feta cheese

• ¼ cup dates, chopped

• ¼ cup almonds, chopped

• 1 tablespoon unsalted butter

• 2 cooked portobello mushrooms, cut into ½ inch cubes

LET’S COOK:

1. In a large mixing bowl toss together the farro, garlic, shallot, most of the parsley, salt, lemon zest, lemon juice, red wine vinegar, most of the dates, most of the almonds, and mushrooms

2. Add extra salt and lemon to taste

3. Heat the butter in a large pan over medium heat and add in the mushrooms, cook until lightly crisped and fragrant, about five minutes

4. Add the mushrooms into the farro

5. Top with feta and the rest of the parsley, dates, and almonds for a nice presentation

[SERVES 4]

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