Farro-Quinoa Grain Bowl with Roasted Mushrooms and Scallion Aïoli

Farro-quinoa grain bowl with roasted mushrooms and scallion aïoli.

Added to the menu at Retreat Gastropub in St. Louis in February, this hearty grain bowl is made with a base of tri-color quinoa and farro for an energizing desk lunch or a light and refreshing dinner.

Recipe courtesy Adam Bingham, chef, Retreat Gastropub

Farro-Quinoa Grain Bowl with Roasted Mushrooms and Scallion Aïoli

Serves | 4 |

Grains

  • 4 cups vegetable stock, divided
  • ½ cup tri-color quinoa
  • ½ cup farro

Scallion Aïoli (Yields 2 cups)

  • ¾ cup roughly chopped scallions
  • 1 Tbsp olive oil
  • 1 cup mayonnaise
  • ¼ cup sour cream
  • 1 tsp minced garlic clove
  • salt and freshly ground black pepper, to taste

Pickled Red Onion (Yields 2 cups)

  • 1 red onion, thinly sliced
  • ½ cup apple cider vinegar
  • 1½ tsp kosher salt
  • 1 Tbsp granulated sugar
  • 1 cup warm water

Roasted Mushrooms (Yields 2 cups)

  • 1 cup roughly chopped button mushrooms
  • 1 cup roughly chopped shiitake mushrooms
  • 2 Tbsp olive oil
  • salt and freshly ground black pepper, to taste

To Serve

  • 1 cup vegetable stock
  • 1 tsp minced garlic
  • ¼ cup dry white wine
  • salt and freshly ground black pepper, to taste
  • 2 large carrots, shaved
  • 1 cup fresh arugula
  • 2 cups roasted mushrooms (recipe below)
  • scallion aïoli, to taste (recipe below)
  • 4 soft-boiled eggs (to serve)
  • pickled red onion (recipe below)

| Preparation – Grains | In a medium bowl, add 2 cups vegetable stock and quinoa. In a separate medium bowl, add 2 cups vegetable stock and farro. Refrigerate to soak for a minimum of 8 hours or overnight.

| Preparation – Scallion Aïoli | In a medium bowl, toss scallions with oil. In a medium skillet or grill pan over medium heat, cook scallions for 3 or 4 minutes. Remove from heat and let cool. In a food processor, add cooled scallions and pulse until broken down. Add all remaining ingredients and pulse until incorporated. Refrigerate until ready to serve.

| Preparation – Pickled Red Onion | Place onions in a 1-pint Mason jar. In a small bowl, add remaining ingredients and stir until sugar has dissolved. Pour mixture over onions and let sit at room temperature for 1 hour.

| Preparation – Roasted Mushrooms | Preheat oven to 350°F. In a medium bowl, toss mushrooms with oil and season with salt and pepper to taste. Transfer to a lipped baking sheet and roast for 8 to 12 minutes. Set aside.

| To Serve | Preheat oven to 350°F. In a baking dish, add soaked grains and their stock. Bake for 30 to 45 minutes.

In a saucepan over medium heat, add cooked farro, quinoa and 1 cup vegetable stock; cook for 1 minute. Add garlic and cook 2 to 3 minutes more, stirring frequently, until all liquid is absorbed and pan begins to steam. Add white wine and cook 2 to 3 minutes more, or until wine is mostly absorbed. Season with salt and pepper to taste; fold in carrots and arugula. Remove from heat and stir in roasted mushrooms. Divide farro mixture between 4 bowls. Top each with a dollop of scallion aïoli, egg and pickled onions; serve.

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Liz Miller is editor in chief of Feast Magazine.

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