INGREDIENTS
1 lb. crimini mushrooms
1 cup grape or cherry tomatoes, halved
4 medium shallots, thinly sliced
1/4 cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper
1 1/2 cups farro, rinsed
1/4 cup finely chopped fresh parsley
6 cups prewashed baby arugula or spinach leaves
4 oz. (about 1 cup) feta or goat cheese, diced or crumbled
PREPARATION
• Heat the oven to 425 degrees. Toss the mushrooms, tomatoes, shallots, oil, salt and pepper to taste on a large rimmed baking sheet. Roast for 25 minutes, stirring once, or until the vegetables are browned.
• Meanwhile, bring 4 cups of water to a boil in a large saucepan. Add farro and 1/2 teaspoon salt. Reduce the heat, cover and cook until farro is tender but still slightly chewy, 30 to 40 minutes. Drain and transfer to a large serving bowl.
• Toss farro with the roasted vegetables and parsley to combine. Arrange the arugula on 4 large plates; spoon on the warm farro salad and sprinkle with cheese.
This article appears in May 1-31, 2008.