Grill-Pan Portobello Farro Plates

Ingredients

• 1 Cup pearled farro - 1 (cup), rinsed
• 3 Cup water - 3 (cups)
• 4 Count portobello mushroom caps, stems removed and gills scraped - 4 (large caps), Stems removed and gills scraped.
• 1 Pound asparagus, woody ends trimmed - 1 (pound), Woody ends trimmed.
• 2 Cup cherry tomatoes, halved - 2 (cups), halved
• 0.5 Cup walnuts, roughly chopped - 1/2 (cup), roughly chopped
• 0.25 Cup extra-virgin olive oil - 1/4 (cup)
• 3 Tablespoon balsamic vinegar - 3 (tablespoons)
• 2 Count garlic, minced - 2 (cloves), minced
• 2 Tablespoon lemon juice - 2 (tablespoons)
• 1 Teaspoon kosher salt - 1 (teaspoon), Used in divided amounts during cooking and seasoning.
• 0.5 Teaspoon black pepper - 1/2 (teaspoon)

Instructions

1. Prep the vegetables and aromatics

   1. *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.

2. Cook the farro

   2. 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*.

3. Make the balsamic-garlic coating

   3. 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*.

4. Grill the portobello caps

   4. 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.

5. Grill the asparagus

   5. 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.

6. Season the farro

   6. 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.

7. Assemble the plates

   7. Divide the farro mixture among 4 plates. Top each with *1 grilled portobello cap*, a portion of *grill-pan asparagus*, and chopped walnuts.