Balsamic-Sage Mushroom with Lentils and Farro
Earthy farro topped with a hearty combination of balsamic-sage sauteed mushrooms and tender lentils.
Ingredients
- 1 cup farro
- 3 tbsp oil
- 1 onion, minced
- 3 cloves garlic, minced
- 13 oz mushrooms
- ¼ cup fresh sage, chopped
- 2 tbsp balsamic vinegar
- 1 cup lentils, precooked
- 1 tbsp nutritional yeast
- 1 tsp salt
Instructions
Cook the Farro
- Add three cups of water to a medium sized pot and bring it to a boil.
- Rinse the farro and then add it to the boiling water. Reduce the heat to medium to maintain a vigorous simmer, cover, and allow it to cook for 30-45 minutes until tender and chewy, and all the water has been absorbed. While it's cooking, start on the mushrooms.
Cook the Balsamic-Sage Mushrooms and Lentils
- Heat oil in a large pan over medium heat.
- When the oil is hot, add the onions and cook for about 7 minutes until soft and translucent.
- Add the garlic and cook for 3 more minutes, making sure to stir often to prevent burning and bitterness.
- Add the sage and mushrooms and stir to combine. Cover the pan and cook for ten minutes until most of the moisture has been released from the mushrooms.
- Add the balsamic vinegar and cook for another 10 minutes.
- Add the lentils, salt and nooch to the pan. Cook for an additional 5 minutes, and then remove the pan from the heat.
- Build a bowl by first adding the farro, followed by the mushrooms.
- Enjoy!
Notes
Substitutions:
- Farro: Rice or any other grain of choice.