Farro and Roasted Broccolini Bowl with Mushrooms and Sage

Farro and Roasted Broccolini Bowl with Mushrooms and Sage

Pearled-style farro simmered until tender, broccolini roasted at high heat, and mushrooms sautéed in sage oil. Recipe by Maddie Augustin for Experience Life. Finish with shaved Parmesan or skip it to keep the bowl dairy-free.

Ingredients

• 4 cups water
• 1½ cups farro, rinsed and drained
• 2 bunches broccolini
• 4 tablespoons extra-virgin olive oil
• 1½ teaspoons sea salt
• 4 tablespoons chopped fresh sage
• 20 oz white button or cremini mushrooms, sliced
• 2 large shallots, diced
• Shaved or grated Parmesan cheese, to taste

Method

1. Preheat the oven to 425°F.
2. Bring the water to a boil in a medium saucepan. Add the farro, reduce heat to low, cover, and simmer until the grains are tender, about 10 minutes. Drain any excess liquid and let cool slightly. (If you are using whole, unpearled farro, follow the package time — often 25–40 minutes.)
3. Place the broccolini in a medium bowl. Drizzle with 1 tablespoon olive oil and ½ teaspoon sea salt, and toss to coat. Spread on a baking sheet and roast until just fork-tender, about 5–7 minutes.
4. Set a skillet over medium heat and add the remaining 3 tablespoons olive oil. Add the sage and sprinkle with the remaining 1 teaspoon sea salt. Cook, stirring frequently, until aromatic, about 1–2 minutes.
5. Stir half of the sage oil into the farro. Leave the rest in the pan. Add the mushrooms and shallots and cook, stirring frequently, until the mushrooms are tender and the shallots are translucent, about 5–7 minutes.
6. Divide the farro, broccolini, and mushroom-shallot mix among six bowls. Toss together or keep the components separate. Top with Parmesan and serve warm.
7. Make-ahead: Assemble as written, refrigerate up to 6 days, and reheat before adding Parmesan.