Warm Farro With Mushrooms And Crispy Beets

• 1 cup farro
• 2 cups mixed mushrooms (I used cremini and oyster)
• 1 or 2 small beets (Chioggia and/or baby golden beets)
• 1/3 cup fresh parsley
• 1 lemon
• 1 tablespoon butter (optional)
• 1 tablespoon olive oil
• 1 tablespoon vegetable oil
• 1 pinch salt and pepper, plus more to taste

1. Prep your ingredients: Prepare the farro according to the package instructions. Drain and set aside. Halve the mushrooms (or cut into bite-sized pieces). Peel and very thinly slice the beets. Roughly chop the parsley leaves. Juice half the lemon. Cut the other half into wedges.
2. Heat 1 tablespoon of olive oil in a skillet, Add the mushrooms, season with salt and pepper, and saute until browned and slightly caramelized, about 5 to 7 minutes.
3. Once the mushrooms are nice and browned, add the lemon juice and all but a few pinches of parsley and cook for 1 to 2 minutes. Add the farro to the skillet and stir gently to combine all the ingredients.
4. Optional step: Add 1 tablespoon of butter and continue to gently stir the farro until the butter has melted and is mixed throughout the farro.
5. Remove the farro from the skillet into a serving bowl. Wipe out the skillet.
6. Add vegetable oil to the skillet until about 1/4-inch deep and heat to medium high. Once the oil is shimmering, add the thinly sliced beets and fry until crispy and beginning to brown on the edges, about 2 to 3 minutes. Once the beets are cooked, remove from the pan. Set the beets aside on a paper-towel lined plate and season with just a touch of salt.
7. Plate it up: Top the farro with the crispy beets and the remaining parsley. Serve with lemon wedges. Enjoy!

farro, mixed mushrooms, beets, fresh parsley, lemon, butter, olive oil, vegetable oil, salt

Taken from food52.com/recipes/41234-warm-farro-with-mushrooms-and-crispy-beets (may not work)