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Farro Salad with Rosemary, Mushrooms and Blue Cheese

This salad combines a non-traditional whole grain, farro, with the earthy flavors of rosemary and mushrooms. 

Serves: 6 (Serving= 3/4 cup)

Ingredients

• 1 cup uncooked farro
• 1 Tablespoon olive oil
• 2 teaspoons minced garlic
• 2 Tablespoons chopped rosemary
• 5 cups raw mushrooms (any kind)
• 3 Tablespoon balsamic vinegar
• 1 cup arugula
• ¼ cup blue cheese crumbles
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

Directions

1. In a medium saucepan, combine farro with 3 cups water.  Bring to boil then simmer for 30 minutes.  Drain remaining liquid.
2. In a medium skillet on medium heat, sauté garlic and rosemary in olive oil for 2 minutes, stirring to prevent burning. 
3. Add mushrooms to skillet and cook until soft, about 5 minutes.  Stir occasionally. 
4. Combine cooked farro and mushroom mixture with rest of ingredients.  Stir to combine.
5. Serve hot or cold.

To make bariatric diet friendly:

Decrease serving size to 1/4 cup 

Updated bariatric nutrition information: Calories 66, Total Fat 2g, Sat Fat 0g, Sodium 56mg, Total Carbohydrate 10g, Fiber 1.5g, Protein 2.5g