Truffled Farro Salad

Being the resident foodie at work, people tend to ask me what I'm having for lunch. One day I had a conversation that went a little something like this:

"What are you eating?"

"Farro"

"Pharaoh?"

"No..."

vs

Ingredients

• 1 cup farro
• Handful of arugula
• 8 oz cremini mushrooms (a variety of wild mushrooms would be delish)
• 2 tbs butter
• 1 tbs truffle oil
• 1 tbs extra virgin olive oil
• 1/2 bunch asparagus
• dried thyme
• 1 medium onion
• 1/4 cup parmesan chopped
• 1/4 cup chopped parsley
• handful of walnuts
• salt and pepper

Directions

Preheat oven 350.

Place farro in a pot and fill with cold water until covered by 1-2 inches. After 20 minutes drain the farro.

Add the same amount of water back to the pot and add a dash of salt. Bring to a boil and then lower to a simmer, covered, for 25 minutes. If there is any leftover water after cooking you will need to drain.

While the farro is cooking cut asparagus spears on the bias in thirds. Toss with enough olive oil to coat and sprinkle with salt and pepper. Bake asparagus on a foil lined baking sheet for 15-20 minutes, stirring once or twice until tender.

Slice mushrooms, but not too thinly. Think 4-5 pieces for a larger cremini. Chop the onion.

Heat 2-3 teaspoons of olive oil in a pan on medium and cook the onion for 3 minutes. In a bowl mix your mushrooms with the truffle oil, then add to the pan with the butter. Cook for 5-10 minutes then sprinkle with thyme, salt, and pepper. Make sure you don't cook the mushrooms for too long. You want them tender but still with body.

Remove from heat and cool in a bowl. Add cooked asparagus.

Place farro into a mixing bowl and add your arugula. When you mix it in, the arugula should wilt. Set aside to cool.

When farro and vegetables reach room temperature, you can combine them.

Add cheese and parsley then mix.

Toast handful walnut halves in your mushroom pan to toast, chop, and top each serving.

Shout out to my hunnie for inventing this one!!