Mushroom and Asparagus Grain Bowl

Name: Mushroom and Asparagus Grain Bowl
Cook time: 25 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon extra virgin olive oil divided; 3 cups of shiitake mushrooms, stemmed and sliced; one teaspoon minced fresh garlic; three cups thinly sliced fennel bulb; 1 ½ cups fresh asparagus, trimmed and cut into 2-in pieces; one tablespoon unsalted butter; 1 teaspoon lemon zest; 2 tablespoon fresh lemon juice; one teaspoon kosher salt; 1/3 cup thinly sliced scallions; 1/4 cup toasted sliced almonds; 1/4 cup parmesan cheese, shaved; two tablespoons chopped fresh dill; 4 cups farro

6 steps

Cook:25min

Updated at: Thu, 17 Aug 2023 05:36:02 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories800.3 kcal (40%)

Total Fat17.1 g (24%)

Carbs147.6 g (57%)

Sugars16.1 g (18%)

Protein29.7 g (59%)

Sodium647.5 mg (32%)

Fiber22.7 g (81%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonextra virgin olive oil

divided

3 cupsshiitake mushrooms

stemmed and sliced

1 teaspoonfresh garlic

minced

3 cupsfennel bulb

thinly sliced

1 ½ cupsfresh asparagus

trimmed and cut into 2-in pieces

1 tablespoonunsalted butter

1 teaspoonlemon zest

2 tablespoonfresh lemon juice

1 teaspoonkosher salt

⅓ cupscallions

thinly sliced

¼ cupsliced almonds

toasted

¼ cupparmesan cheese shaved

2 tablespoonsfresh dill

chopped

4 cupsfarro

Instructions

Step 1

Heat 1 ½ teaspoons of oil in a large skillet over medium high. Add mushrooms and cook, stirring occasionally, until browned and liquid has evaporated, about 6 minutes

Step 2

Add garlic and cook, stirring occasionally until fragrant, about 1 minute. Transfer to a plate

Step 3

Reduce heat to medium and add remaining 1 ½ teaspoons oil to the skillet. Add sliced fennel bulb and asparagus. Cook, stirring occasionally until just tender, about 6 minutes. Transfer to a plate

Step 4

Prepare farro according to directions and place in a large bowl. Stir in butter, lemon zest and lemon juice until butter is melted. divide among four serving bowls

Step 5

Top evenly with mushroom mixture, fennel, asparagus, salt, scallions and almonds

Step 6

Sprinkle each bowl evenly with Parmesan cheese and dill