50mGrill-Pan Portobello Farro Plates
Charred portobello mushroom caps and asparagus are served over lemony farro with cherry tomatoes and toasted walnuts. A simple balsamic-garlic coating adds hearty, savory flavor.
- Energy
- 440 calories per serving
- Protein
- 13 g per serving
- Carbs
- 49.4 g per serving
- Fat
- 25 g per serving
- Sodium
- 500 mg per serving
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Cook this recipe
- water-3 cups
- cherry tomatoes-2 cups
- portobello mushroom caps-4 large cap
- asparagus-1 lb
- pearled farro-1 cup
- walnuts-0.5 cups
- extra-virgin olive oil-0.25 cups
- balsamic vinegar-3 tbsp
- garlic-2 cloves
- lemon juice-2 tbsp
- kosher salt-1 tsp
- black pepper-0.5 tsp
Prep the vegetables and aromatics: scrape the portobello gills, trim the asparagus, halve the cherry tomatoes, chop the walnuts, mince the garlic, and measure the remaining ingredients.
Keep the chef’s knife blade angled away from fingers while trimming, halving, chopping, and mincing.
Rinse the farro, then combine farro, water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook until tender but still chewy, about 25 to 30 minutes.
While the farro cooks, whisk together olive oil, balsamic vinegar, garlic, 1/2 teaspoon salt, and black pepper in a small bowl. Brush the mixture over the portobello caps and asparagus.
Heat the grill pan over medium-high heat until hot and lightly smoking. Grill the portobello caps for 4 to 5 minutes per side until charred, juicy, and tender; transfer to a large plate.
Use oven mitts when handling the grill pan because the handle can become very hot.
Keep the grill pan stable and avoid overcrowding to reduce splattering and uneven contact with the hot surface.
Add the asparagus to the grill pan and cook, turning with tongs, until bright green with char marks and crisp-tender, about 5 to 7 minutes.
Turn the asparagus with tongs to keep hands away from steam and splattering oil.
Drain any excess water from the farro, then stir in lemon juice and the remaining 1/4 teaspoon salt. Fold in the cherry tomatoes so they warm slightly from the farro.
Divide the farro mixture among 4 plates. Top each with 1 grilled portobello cap, a portion of grill-pan asparagus, and chopped walnuts.
Let the portobello caps rest briefly before slicing or serving because they can release hot juices.
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