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There’s something magical about a warm bowl of comfort food, especially as the seasons change and cooler weather settles in. As the leaves begin to turn and the air takes on a crispness that signals the approach of autumn, our cravings often shift toward hearty, nourishing dishes. I still remember the first time I stumbled upon the idea of combining farro with mushrooms and fresh greens. It was during a chilly autumn evening, and I was longing for something that would not only warm my body but also satisfy my taste buds. As I explored my pantry, I unearthed a bag of farro and some cremini mushrooms lurking in the fridge, waiting to be transformed into a nourishing dish. It was in that moment of culinary exploration that the Balsamic Roasted Mushroom and Farro Bowl was born, quickly becoming a staple in my kitchen.

Balsamic Roasted Mushroom and Farro Bowl

Discover the comforting warmth of the Balsamic Roasted Mushroom and Farro Bowl, perfect for cozy autumn evenings. This nourishing dish features hearty farro, earthy roasted mushrooms, vibrant sautéed spinach, and sweet cherry tomatoes, all drizzled with tangy balsamic dressing. Packed with nutrients and versatile enough for any occasion, it’s a delightful way to enjoy wholesome ingredients that not only taste amazing but also make you feel great. Join the culinary journey and savor every bite!
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Ingredients
  

1 cup farro

2 cups vegetable broth (or water)

12 ounces cremini or button mushrooms, sliced

2 tablespoons olive oil

3 tablespoons balsamic vinegar

1 teaspoon dried thyme

Salt and pepper to taste

1 cup spinach, fresh

1/2 cup cherry tomatoes, halved

1/4 cup walnuts, roughly chopped

1/4 cup feta cheese (optional)

Fresh parsley, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Cook the Farro: In a medium saucepan, combine the farro and vegetable broth (or water). Bring to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the farro is tender and has absorbed most of the liquid. Once done, fluff with a fork and set aside.

      Prepare the Mushrooms: On a baking sheet, spread out the sliced mushrooms. Drizzle with olive oil, balsamic vinegar, dried thyme, salt, and pepper. Toss until the mushrooms are well coated.

        Roast the Mushrooms: Roast in the preheated oven for 20-25 minutes until the mushrooms are golden brown and have released their moisture. Make sure to stir halfway through to ensure even cooking.

          Sauté the Spinach: In a skillet over medium heat, lightly sauté the spinach for about 2-3 minutes until just wilted. Remove from heat.

            Assemble the Bowl: In a serving bowl, layer the cooked farro, roasted mushrooms, sautéed spinach, and halved cherry tomatoes. Top with chopped walnuts and feta cheese if using.

              Serve: Garnish with freshly chopped parsley and an additional drizzle of balsamic vinegar if desired.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4