Grilled Portobello and Farro Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Peyton Hughes of Iowa City, Iowa, writes: My extended family met for a reunion in Boston a few months ago. For our last night together, we decided it would be appropriate to have dinner at Finale. I'll never forget the unusual grilled portobello salad. Farro, or spelt, is a cereal grain that's been eaten in southern Europe for ages. Ingredients:
4 cups water |
1 cup farro (spelt) |
12 tablespoons olive oil |
1/2 cup chopped fresh parsley |
1/4 cup dried currants |
4 green onions, sliced |
3 tablespoons champagne vinegar or white wine vinegar |
1 shallot, chopped |
1 garlic clove, minced |
4 large portobello mushrooms, stems removed |
1/2 cup chopped toasted cashews |
1/4 cup radish sprouts |
Directions:
1. Bring 4 cups water and farro to boil in medium saucepan over high heat. Reduce heat to medium-low and simmer until tender, stirring occasionally, about 25 minutes. Drain. Mix farro, 7 tablespoons oil, parsley, currants, onions, vinegar, shallot, and half of garlic in medium bowl. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
2. Prepare barbecue (medium-high heat). Mix remaining 5 tablespoons oil and remaining garlic in small bowl. Brush garlic oil evenly over both sides of mushrooms. Sprinkle with salt and pepper. Grill mushrooms until tender, turning occasionally, about 10 minutes. Place mushrooms, gill side up, on platter. Mix nuts into farro; spoon atop mushrooms. Garnish with sprouts.
3. *Available at some natural foods stores and Italian markets; or it can be ordered from Dean & DeLuca, 800-221-7714.
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