Farro Grain Bowl with Spring Veggies

The 2022 SpiritHouse Pinot Noir pairs beautifully with this spring farro bowl because its earthy, savory undertones echo the mushrooms, ramps, and mustard greens. Bright red fruit and vibrant acidity lift the dish, cutting through the richness of sautéed vegetables while balancing the peppery greens. Its silky tannins and refined structure complement the chew of farro without overwhelming the delicate crunch of kohlrabi.

Ingredients

Farro

1 cup pearled farro

3 cups vegetable stock or water

1 teaspoon kosher salt

Vegetables

1 bunch ramps, bulbs and greens separated

8 oz mushrooms (cremini, shiitake, or a wild blend), sliced

1 small kohlrabi, peeled and shaved into matchsticks or thin ribbons

2 cups mustard greens, stems removed and roughly torn

2 tablespoons olive oil

Salt + cracked black pepper

Lemon-Mustard Vinaigette

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon whole grain mustard

1 teaspoon honey

¼ cup extra virgin olive oil

Pinch salt

Optional Finishes

Shaved aged cheese (Comté or aged goat gouda)

Toasted hazelnuts

Soft poached egg

Method

1. Cook the Farro

Bring stock and salt to a boil. Add farro, reduce to a simmer, and cook 20–25 minutes until tender but pleasantly chewy. Drain excess liquid if needed. Toss with a small drizzle of olive oil and keep warm.

2. Sauté the Mushrooms + Ramps

Heat olive oil in a wide skillet over medium-high.

Add sliced ramp bulbs and cook 1–2 minutes until fragrant.

Add mushrooms in a single layer. Let them brown deeply before stirring (about 4–5 minutes). Season with salt and pepper.

Fold in ramp greens during the final minute just until wilted. Remove from heat.

3. Quick-Marinate the Kohlrabi

Toss shaved kohlrabi with a spoonful of the vinaigrette and a pinch of salt. Let sit 10 minutes to soften slightly while maintaining crunch.

4. Wilt the Mustard Greens

In the still-warm mushroom pan (off heat), toss in mustard greens with a small drizzle of olive oil. Residual warmth will gently soften them while preserving brightness.

5. Assemble

Spoon warm farro into bowls.

Top with mushrooms and ramps.

Add mustard greens and marinated kohlrabi.

Drizzle generously with vinaigrette.

Finish with cheese, hazelnuts, or a soft egg if desired.

Serves 4