Farro Florentine

Farro Florentine
  1. 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