Sheet Pan Roasted Mushrooms and Tostones with Farro
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ingredients
- 2 cups white mushrooms, quartered
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1 teaspoon garlic, minced
- 1/4 teaspoon black pepper
- Pinch of salt
- 1/2 cup farro
- 1 teaspoon vegetable bouillon
- 1/2 teaspoon cumin
- 2 tablespoons fresh parsley, chopped
- 1 medium green plantain, peeled and cut into 1" pieces
- 1/2 cup corn oil
- 4 cups kale, chopped
- 1/2 tablespoon lemon juice
Method
Step 1
Preheat oven to 400˚F. Line a rimmed sheet pan with If You Care Parchment Paper paper baking sheet. Toss mushrooms with 1 ½ tablespoons olive oil, chili powder, garlic, black pepper, salt. Bake for 15 minutes.
Step 2
In a medium pot, bring 3 cups of water to a boil. Add farro and veggie bullion and cook for 30 minutes over medium heat. Drain and add cumin and parsley.
Step 3
Heat corn oil in a medium skillet, add plantains, and fry until golden brown on both sides. Remove plantains from oil and smash each one between a plate and folded If You Care Parchment Paper baking sheet. Add mashed plantains back to heated corn oil and fry until crisp. Sprinkle with salt.
Step 4
Toss Kale with ½ tablespoons olive oil and lemon juice and massage until tender.
Step 5
Serve cooked farro topped with roasted mushrooms, plantains and massaged kale.