For dinner tonight I was looking for something relatively quick, flavorful and a change from the normal routine. I scouted the refrigerator and came up with a container of cremini mushrooms almost at the stage when they are just longing for a home; the end of a once vibrant bunch of parsley; and one lonely lemon.
Farro Salad with Roasted Mushooms and Parmesan sounded just perfect to me.
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I have never eaten farro, but I imagine it tastes wonderful with roasted mushrooms and parmesan. And those clementines...be still my heart.
ReplyDeleteLooks superb. I haven't tried cooking my own farro yet. Must do so.
ReplyDeleteYum! Looks delectable! I too am more than ready to welcome spring with open arms!
ReplyDeleteHi Michele---it's been a while since I've been able to visit your virtual kitchen--and what tasty things you've been cooking up. I love farro, and your recipe looks terrific. Yes, I think we are all ready for spring, and I'm grateful I had a tropical vacation to help break up the winter drear.
ReplyDeleteBeen craving farro - but settled for the brown Jasmine rice I had in my pantry. Every dish you put out here really is like a breath of fresh Spring air and inspires creativity in the kitchen. Seriously.
ReplyDeleteTRACY & DENISE: You really should try farro, you'll be surprised just how versatile it is--and delicious.
ReplyDeleteSTACY: I agree that Spring can't come soon enough.
NANCY: Thank you. And the photos of your tropical vacation looked like Paradise!
VALERIE: Thanks so much. It is so time for Spring.
I love spring and its lighter fare myself, but will eat anything with mushrooms year-round.
ReplyDelete:)