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Heat oven to 375°F. Coat two baking trays with olive or avocado oil and arrange the green beans on one and the mushrooms on the other. Sprinkle with a generous pinch of salt each.
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Pop them both in the oven, starting with the mushrooms on the lower rack. Cook for 15 minutes, toss the baking trays and rotate them 180 degrees. Cook for another 5 minutes until the green beans are bright green but turning golden in places and the mushrooms are browned.
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While the trays are in the oven, combine the farro, two cups of water, and a generous pinch of salt in a saucepan and bring to a boil over a medium-high heat. Reduce to a simmer and cook until farro is tender. Which, depending on the type of farro you’re using, could take anywhere from 10 to 30 minutes.
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To make the dressing, combine ingredients in a food processor or blender and puree until smooth.
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Once farro is done cooking, drain and let cool for 5 minutes. Transfer to a large bowl and toss with 1-2 tablespoons of dressing.
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Add mushrooms and green beans to the bowl and toss to combine. Just before serving, Drizzle with more vinaigrette and garnish with parsley. Serve warm or at room temp.