Mushroom and Farro stuffed sweet potatoes are a hearty Autumnal main dish. Topped with fresh arugula, diced red cabbage and drizzled with rosemary balsamic dressing, it's a perfect contrast of delicious Fall flavours!
*most commercially available Farro is "pearled" or "semi- pearled" which means it has most or all of the bran and germ removed. I use semi-pearled Farro to keep more of their nutrition.
Note that Farro is a relative of wheat and contains gluten. You can cook the Farro and make the rosemary balsamic dressing ahead of time; be sure to store in the fridge for up to 3 days in a airtight container.
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