Warm Grain and Mushroom Bowl (Printable Version)
Nutty grains and golden mushrooms drizzled with brown butter, topped with toasted nuts and fresh herbs for a comforting meal.
# Ingredient List:
→ Grains
01 - 1 cup farro (or barley, quinoa, or brown rice)
02 - 2 cups vegetable broth
03 - 1/2 teaspoon kosher salt
→ Mushrooms & Vegetables
04 - 2 tablespoons olive oil
05 - 1 lb (450 g) mixed mushrooms (cremini, shiitake, oyster), sliced
06 - 1 medium shallot, finely chopped
07 - 2 cloves garlic, minced
08 - 2 cups baby spinach or kale
09 - Freshly ground black pepper, to taste
10 - 1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
→ Brown Butter
11 - 4 tablespoons (60 g) unsalted butter
→ Garnishes
12 - 1/4 cup toasted walnuts or pecans, chopped
13 - 1/4 cup crumbled goat cheese or feta (optional)
14 - 2 tablespoons chopped fresh parsley
15 - Lemon wedges, for serving
# How to Make It:
01 - In a medium saucepan, combine farro, vegetable broth, and salt. Bring to a boil, reduce heat, cover, and simmer for 25-30 minutes (or as package directs) until tender. Drain excess liquid if necessary and fluff with a fork.
02 - While grains cook, heat olive oil in a large skillet over medium-high heat. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms are golden and their liquid has evaporated, about 8-10 minutes.
03 - Stir in shallot, garlic, and thyme. Cook for 2-3 minutes until fragrant. Add spinach or kale and cook until wilted. Season with black pepper to taste.
04 - In a small saucepan over medium heat, melt butter. Continue cooking, swirling occasionally, until butter foams and develops a nutty aroma and golden-brown color (about 3-4 minutes). Remove from heat immediately to prevent burning.
05 - Divide cooked grains among four bowls. Top with sautéed mushroom mixture. Drizzle each bowl generously with brown butter.
06 - Sprinkle with toasted nuts, cheese (if using), and parsley. Serve with lemon wedges for a bright finish.
# Expert Advice:
01 -
- The brown butter creates this magical nutty coating that transforms everyday grains into something you could honestly serve at a dinner party.
- Its perfectly balanced between comforting and nourishing, making it my go-to recipe when my body needs vegetables but my soul needs something warm and substantial.
02 -
- If you crowd the mushrooms in the pan, theyll steam instead of caramelize, so use your largest skillet or cook in batches if needed.
- The brown butter will continue cooking even after removing from heat, so pour it into a separate bowl immediately to stop the process.
03 -
- Toast the grains in a dry pan for 2-3 minutes before cooking them in broth to amplify their nutty flavor and complement the brown butter.
- Reserve a few tablespoons of the broth from cooking the grains to loosen the mushroom mixture if it gets too dry.