Warm Apple Farro Bowl

Farro, a nutty ancient grain long tied to Italian tables, anchors this warm lunch bowl. Tender grains meet seared cremini mushrooms, crisp Pink Lady apples, rosemary, goat cheese, and toasted pumpkin seeds for a produce-forward bite.

Serves 4 · 10 min prep · 30 min cook

Estimate for one serving

• 420 cal
• 14g protein
• 52g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 cup pearled farro
• 10 oz cremini mushrooms
• 2 firm apples (Pink Lady)
• 3 cups baby spinach
• 1 large shallot
• 3 Tbsp olive oil
• 2 Tbsp apple cider vinegar
• 1 Tbsp whole-grain mustard
• 1 tsp minced fresh rosemary
• 1/4 cup toasted pumpkin seeds
• 3 oz crumbled goat cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups water or broth for cooking farro

Instructions

1. 1Rinse the farro, then simmer it in salted water or broth according to package timing until the grains are tender with a pleasant chew, about 25 minutes; drain any excess liquid.
2. 2While the farro cooks, slice the mushrooms and thinly slice the shallot.
3. 3Heat a large skillet over medium-high heat with most of the olive oil; add the mushrooms and shallot with salt.
4. 4Cook 6 to 8 minutes, stirring occasionally, until the mushrooms release their liquid and turn golden brown at the edges.
5. 5Core the apples and cut them into thin half-moons; add them to the skillet for the last 2 minutes so they warm through but stay crisp-tender.
6. 6Stir the minced rosemary into the pan, then pull it off the heat.
7. 7Whisk the remaining olive oil with apple cider vinegar, whole-grain mustard, salt, and pepper to make a quick warm vinaigrette.
8. 8Fold the hot farro and the spinach into the skillet so the greens wilt lightly from residual heat.
9. 9Drizzle the vinaigrette over everything and toss until the grains are glossy and evenly seasoned.
10. 10Divide into bowls, top with crumbled goat cheese and toasted pumpkin seeds, and serve while still warm for the best texture contrast.