- Ingredients
1 cup uncooked farro
1 T olive oil
1 onion, diced
5 cloves garlic, minced
8 oz baby bella mushrooms, diced
5 oz fresh spinach
½ tsp dried rosemary
½ tsp dried sage leaves
1 tsp dried tarragon
Ground black pepper
2 pints cherry tomatoes, quartered
15 oz can cannellini or garbanzo beans, rinsed
1 pkg frozen shelled edamame, thawed
3.8 oz can sliced black olives
Cook farro according to package directions. In the meantime, heat oil in large skillet over medium-high heat. Sauté onion for 5 minutes, then add garlic, sauté for 1 minute more. Add mushrooms, mix well, sauté until soft about 5 minutes. Add spinach, rosemary, sage, tarragon, black pepper & tomatoes, mix well, turn heat down to medium & sauté until tomatoes are soft, about 5 -7 minutes. Add beans & olives, stir well. Add to cooked farro and serve immediately. Serves
Posted inVegan
Farro Florentine
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