Grilled Portobello And Farro Salad Recipe - Cooking Index
Grilled Portobello And Farro Salad Recipe - Cooking Index
Peyton Hughes of Iowa City, Iowa, writes: "My extended family met for a reunion in Boston a few months ago. For our last night together, we decided it would be appropriate to have dinner at Finale. I'll never forget the unusual grilled portobello salad."
Type: Vegetables| 4 cups | 948ml | Water |
| 1 cup | 237ml | Farro (spelt) - see * Note |
| 12 tablespoons | 180ml | Olive oil |
| 1/2 cup | 73g / 2.6oz | Chopped fresh parsley |
| 1/4 cup | 15g / 0.5oz | Dried currants |
| 4 | Green onions - sliced | |
| 3 tablespoons | 45ml | Champagne vinegar |
| = (or white wine vinegar) | ||
| 1 | Shallot - chopped | |
| 1 | Garlic clove - minced | |
| 4 | Portobello mushrooms - stems removed (large) | |
| 1/2 cup | 73g / 2.6oz | Chopped toasted cashews |
| 1/4 cup | 59ml | Radish sprouts |
* Note: Available at some natural foods stores and Italian markets; or it can be ordered from Dean & DeLuca, 800-221-7714.
Bring 4 cups water and farro to boil in medium saucepan over high heat. Reduce heat to medium-low and simmer until tender, stirring occasionally, about 25 minutes. Drain. Mix farro, 7 tablespoons oil, parsley, currants, onions, vinegar, shallot, and half of garlic in medium bowl. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
Prepare barbecue (medium-high heat). Mix remaining 5 tablespoons oil and remaining garlic in small bowl. Brush garlic oil evenly over both sides of mushrooms. Sprinkle with salt and pepper. Grill mushrooms until tender, turning occasionally, about 10 minutes. Place mushrooms, gill-side up, on platter. Mix nuts into farro; spoon atop mushrooms. Garnish with sprouts.
This recipe yields 4 servings.
Source:
Bon Appetit, July 2003
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