Farro with Roasted Mushrooms and Chickpeas
Ingredients
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1 cup farro
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2 cups water
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4 tablespoons grated Parmesan
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1 tablespoon unsalted butter
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½ teaspoon salt
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¼ teaspoon black pepper
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1 can chickpeas
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Add the farro to the June Pan
Add the rinsed farro to the June Pan along with the water (or water and wine), Parmesan, butter, salt and pepper. Stir gently to combine, then evenly spread the farro across the pan.
1 cup farro
June Pan
2 cups water
4 tablespoons grated Parmesan
1 tablespoon unsalted butter
½ teaspoon salt
¼ teaspoon black pepper
measuring cups
liquid measuring cup
measuring spoons
spatula
Cook the farro
Transfer the June Pan to the middle shelf of the June Oven. Cook the farro 45 minutes, until the water has been absorbed and the grains are tender and chewy. If necessary, follow on-screen instructions to continue cooking.
June Oven
Dry the chickpeas
While the farro cooks, dry the chickpeas well by gently rubbing them with paper towels or kitchen cloths. They should be dry to the touch. Discard any skins that rub off. Allow the chickpeas to continue drying uncovered and at room temperature until ready to use.
1 can chickpeas
paper towels
Transfer the farro and clean the pan
When the farro is ready, remove the pan from the oven and carefully scrape the farro into a large bowl. Cover the bowl with foil to keep the farro warm. Wash and dry the June Pan before moving on to the next step.
large bowl
foil
Prepare the mushrooms and chickpeas
Add the mushrooms, thyme, garlic, oil, salt and pepper to the clean June Pan. Mix well to coat the mushrooms and chickpeas in oil. Add the dried chickpeas and mix well.
8 ounces sliced mushrooms
1 tablespoon chopped thyme
½ teaspoon crushed garlic
3 tablespoons extra-virgin olive oil
1 teaspoon salt
½ teaspoon black pepper
Roast the mushrooms and chickpeas
Place the pan on the middle shelf of the June Oven. Roast the mushrooms and chickpeas until they are browned and tender, about 14 minutes. June will notify you when the food is ready.
Add the final ingredients
When the food is ready, remove the pan from the oven and carefully scrape the mushrooms and chickpeas into the bowl with the farro. Stir in the arugula and lemon juice. Use a vegetable peeler to shave thin slices off the Parmesan wedge, if using.
2 cups baby arugula
2 tablespoons lemon juice
1 Parmesan wedge
vegetable peeler
Serve
Serve the farro hot or warm. As the farro cools it will dry out and you may need to add more oil and lemon juice to moisten it again.
extra-virgin olive oil
lemon juice