STOP Eating Boring Salads and Try This Instead!

Looking for a delicious, nutrient-packed recipe? Try this Hearty Roasted Mushroom Parmesan Grain Salad! It’s a perfect blend of nutty farro (or any other grain of your choice), earthy wild mushrooms, fresh parsley, and savory Parmesan cheese, all tossed in a light lemon-olive oil dressing. This salad makes a filling vegetarian main or a flavorful side, and it’s high in fiber, protein, and healthy fats. Ready in under 30 minutes, this recipe is easy to make and packed with flavor.

Whether you’re meal-prepping, looking for a vegetarian recipe, or just want a flavorful salad, this Roasted Mushroom Parmesan Grain is the answer! Perfect for weeknight dinners, family gatherings, and holiday meals.
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Total Approximate Macros per Serving (for 6 servings):
Calories: 394 kcal | Carbohydrates: 48g | Protein: 11g | Fat: 16g | Fiber: 5.8g

Roasted Mushrooms Parmesan Grain Salad(6 servings)
Ingredients
• 1 cup uncooked farro (or quinoa, wild rice, etc – Cook based on package instructions)
• Salt
• 1/2 pound wild mushrooms (use a mix of your favorites)
• 6 tbsp Olive oil
• Freshly ground black pepper
• 3 tablespoons lemon juice
• 1/4 cup finely coarsely grated – you want a slightly coarser texture here
• 1/4 cup roughly chopped parsley
Note: Roast any of your favorite vegetables for this salad

Directions
1. Heat the oven to 400 degrees.
2. Add your dry farro to a medium sized bowl and cover with tap water and let is soak for 20 min. After 20 min, drain the water and in a medium saucepan, combine the farro and enough cold water to cover it by about 3-4 inches. Add a few generous pinches of salt and bring to a boil over high heat. Lower the heat, cover and simmer for 30 minutes, until the farro is tender but still has some bite.
3. While the farro is cooking, wipe and trim the mushrooms and then cut them into bite-sized pieces. Arrange them on a rimmed baking sheet and drizzle with olive oil, 2-3 tbsp. Sprinkle with salt and pepper, and toss gently to distribute everything; spread the mushrooms out evenly on the baking sheet and put in the oven for about 15-18 minutes, stirring 2-3 times, until crisp around the edges and cooked through.
4. When the farro is cooked, drain it well and add it to a large bowl and push the farro all along the sides of the bowl to help it cool faster. When he mushrooms are cooked, allow it to cool on sheet pan for 5 min, then add it to the bowl with farro.
5. Add the olive oil and lemon juice, tossing gently to combine. Then add the parmesan, parsley and toss again. Taste and add more salt and pepper if necessary. Serve at room temperature.
6. Keeps in the fridge 4-5 days. Eat as is or serve with grilled chicken or fish, canned fish or even hard oiled eggs.

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#FarroRecipe #MushroomSalad #HealthyRecipes #VegetarianMeals #HighFiber #grainsalad