Pesto Grain Bowl with Mushrooms + Artichokes

Best. Combination. Ever. There is savory, meaty (from the mushrooms), and tangy from the artichoke hearts. I highly recommend this meal in the cold months with a tall glass of white wine - so cozy and delicious!

Here's what you'll need: 

• 1 cup farro, rinsed 

• 3 cups vegetable broth 

• 1 tsp za'atar seasoning 

• 1/4 cup pesto of choice (I used my vegan one) 

• 1/2 pound baby bella mushrooms, sliced 

• 1 Tbsp olive oil 

• 1 garlic clove, finely minced 

• 1 jar artichoke hearts 

Here's what you need to do: 

      In a medium-sized pot, combine farro and vegetable broth. Bring pot to a boil, and then simmer for about 25-30 minutes until farro is cooked but not mushy (there may be some excess liquid - simply drain off). Meanwhile, in a medium-sized frying pan, heat olive oil on medium and then add mushrooms. Saute until mushrooms are tender, then add garlic and cook for a few more minutes. Drain jar of artichoke hearts, and chop/separate them into smaller bite-sized pieces. To bring everything together: pour cooked farro into a serving bowl, add pesto and stir until well-combined. Next, add in mushrooms and artichokes and lightly toss. Serve with some feta cheese if not vegan / dairy free, and enjoy!