Author Notes: Mushrooms and farro—has ever a better texture combination existed? Topped with crunchy beets, this meal is just an amazing textural experience: juicy mushrooms, buttery farro with just a bit of bite, and nice, crispy beets. It is absolute heaven. 

Warm Farro with Mushrooms and Crispy Beets

Serves 4

• 1cup farro
• 2cups mixed mushrooms (I used cremini and oyster)
• 1 or 2small beets (Chioggia and/or baby golden beets)
• 1/3cup fresh parsley
• 1lemon
• 1tablespoon butter (optional)
• Olive oil
• Vegetable oil
• Salt and pepper (to taste)

1. Prep your ingredients: Prepare the farro according to the package instructions. Drain and set aside. Halve the mushrooms (or cut into bite-sized pieces). Peel and very thinly slice the beets. Roughly chop the parsley leaves. Juice half the lemon. Cut the other half into wedges.
2. Heat 1 tablespoon of olive oil in a skillet, Add the mushrooms, season with salt and pepper, and sauté until browned and slightly caramelized, about 5 to 7 minutes.
3. Once the mushrooms are nice and browned, add the lemon juice and all but a few pinches of parsley and cook for 1 to 2 minutes. Add the farro to the skillet and stir gently to combine all the ingredients.
4. Optional step: Add 1 tablespoon of butter and continue to gently stir the farro until the butter has melted and is mixed throughout the farro.
5. Remove the farro from the skillet into a serving bowl. Wipe out the skillet.
6. Add vegetable oil to the skillet until about 1/4-inch deep and heat to medium high. Once the oil is shimmering, add the thinly sliced beets and fry until crispy and beginning to brown on the edges, about 2 to 3 minutes. Once the beets are cooked, remove from the pan. Set the beets aside on a paper-towel lined plate and season with just a touch of salt.
7. Plate it up: Top the farro with the crispy beets and the remaining parsley. Serve with lemon wedges. Enjoy!

https://food52.com/recipes/41234-warm-farro-with-mushrooms-and-crispy-beets