Prepare healthy and nutritious meals one step at a time

Farro Vegetable Stir Fry

 

Today’s recipe features farro as the star ingredient in this easy and fast vegetable stir fry. If the farro is made ahead of time it cuts down your kitchen and cooking time leaving you free to tend to other matters.  

In yesterday’s blog, I shared the awesome health benefits of this ancient grain and a recipe on how to prepare it.  Farro is great because it can used as a replacement for rice or cooked in a similar manner to risotto.  

You will find it to be a hearty, nutty grain that has a soft but chewy texture.  This farro vegetable stir fry is quick and simple and can be easily thrown together and added to your arsenal of weeknight meals.  

You will start by preparing the farro according to the package instructions or you can revisit my farro recipe which gives directions on how to prepare.  You can also prepare the farro ahead of time either on the same day or the day before so that it is ready for you to toss into the stir fry.  

If you are making it on the same day for the recipe then allow some time to cool prior to adding it to the stir fry.  While the farro is cooking you can begin preparing the vegetables. 

The mixed vegetables can be made fresh or you can use an organic frozen blend as I did for this recipe.  Fresh vegetables are always great but it will take some extra time to prep them.  Frozen vegetables are convenient when you are pressed for time and need to throw a quick but healthy meal together.  Once the mixed vegetables are prepared set them aside. 

Wash the collard greens leaves to remove any sand or dirt.  Next remove the stem and chop into bite sized pieces and set aside.  Clean and chop the mushrooms, garlic and onion and set aside.

Once the farro has been cooked and cooled or removed from the refrigerator if pre- cooked, you will start by heating a large wok or pan and adding the avocado oil.  When hot but not smoking , add the onions and garlic and stir fry for 1-2 mins or until tender and fragrant.  

Next add the mushrooms and mixed vegetables and stir fry for 2-3 mins.  You want them to be cooked but firm.Add the cooked farro and seasonings and stir fry for 1-3 mins.  Finally add the collard greens and juice of ½ lemon and stir fry for an additional 1-2 mins or until collard greens wilt.  Remove from the heat.  Serve and enjoy.  I would love to hear your thoughts.  Feel free to drop me a line in the comments below.

 

 

Farro Vegetable Stir Fry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Serves: 4 to 6 Servings
Ingredients
  • 2½ cups cooked Farro
  • 2 cups organic Mixed vegetables
  • 3 large Collard Greens leaves- washed & chopped
  • 4 large Mushrooms- chopped
  • 1 small Onion- chopped
  • 4 cloves Garlic
  • ½ Lemon
  • 2 tbsp Avocado oil
  • 1 tbsp Organic no salt seasoning
  • Salt & pepper- to taste
Instructions
  1. Prepare farro- set aside
  2. Prepare mixed vegetables- frozen or fresh - set aside
  3. Wash the collard greens leaves, remove the stem and chop- set aside
  4. Chop mushrooms and set aside
  5. Chop onion & garlic - set aside
  6. Heat a large wok or pan and add avocado oil
  7. Add onions & garlic - stir fry for 1-2 mins or until tender and fragrant
  8. Add mushrooms and mixed vegetables - stir fry for 2-3 mins
  9. Add cooked farro and seasonings- stir fry for 1-2 mins
  10. Add collard greens and juice of ½ lemon and stir fry for an additional 1-2 mins or until collard greens wilt
  11. Remove from heat
  12. Serve and enjoy

 





Sharing is caring...
Share on Yummly9Pin on Pinterest23Tweet about this on TwitterShare on Facebook0Share on Tumblr0Share on StumbleUpon2.8kShare on Google+0Share on LinkedIn0Share on Reddit0Print this pageEmail this to someone

2 Comments

  1. Suad Suad
    June 13, 2015    

    Mhh! This looks amazing! The mix of colours is making my mouth water 😉 Can’t find farro here but as soon I get my hands on some, I’m making THIS!!

    • June 16, 2015    

      Thank you. It is truly delicious. If you have access to barley you can use that as a substitute for a similar texture. I hope you get to try it soon. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

I’m a proud contributor to The Casual Veggie E-cookbook. On sale now!

Miss a post or just need a weekly recap? Subscribe to receive a weekly recap in your inbox every Friday.

Follow me on bloglovin

Wholesome and Savory Eats

Archives

Search by Category

my foodgawker gallery
TASTESPOTTING: View my Gallery

Follow me on Twitter

Affiliate links

Ebates Coupons and Cash Back
Best Vegan Handbag

Affiliate disclosure statement:

The links above and in some of my blog posts contain affiliate links. I will receive a small commission if you make a purchase after clicking on my links. Any commission I receive will be used to help maintain my website. Thank you in advance. Your support is truly appreciated.
Content Protection by DMCA.com

Copyright policy

Recipes, images and blog posts from Wholesome and Savory Eats are original unless specified or credited with a link or information from the original source. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish a recipe, please re-write the recipe in your own words, or just simply link back to the blog post for the recipe. Thank you so much.