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italian

Savory Farro with Mushrooms, Spinach, and Parmesan

This simmered dish pairs farro with cremini mushrooms, baby spinach and Parmesan cheese. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety Vegetarian
300 kcal 2000 kcal
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Estimated macros per portion

28 g Protein
68 g Carbohydrates
27 g Fat
17 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 75g farro (dry) 266 kcal
  • 180g cremini mushrooms 40 kcal
  • 70g baby spinach 16 kcal
  • 35g Parmesan cheese (grated) 140 kcal
  • 15g olive oil 133 kcal
  • 8g garlic 12 kcal
  • 15g lemon juice 5 kcal
  • 0.5 tsp (1g) salt 0 kcal
  • 0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

  1. farro (dry)salt
    Rinse farro. Bring 300 ml water to a boil, add farro and a pinch of salt, then simmer until tender, 18-25 minutes (drain if needed).
  2. cremini mushroomsolive oil
    Meanwhile, heat olive oil in a skillet over medium-high heat. Add mushrooms and cook 5-6 minutes until browned.
  3. baby spinachgarlic
    Add garlic and cook 30 seconds. Stir in spinach until just wilted, 1-2 minutes.
  4. farro (dry)lemon juicesaltblack pepper
    Toss cooked farro into the skillet. Add lemon juice and black pepper; adjust salt to taste.
  5. Parmesan cheese (grated)
    Remove from heat and stir in Parmesan. Serve warm.

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