• Sunflower Market

Green Bean Skillet Casserole with Farro & Mushrooms

Updated: Oct 30, 2020


  • 3 Tbsp Olive Oil, divided, plus more for drizzling

  • 10 oz Frozen Cut Green Beans

  • 8 oz Mushrooms, sliced

  • 1 Garlic Clove, minced

  • 1 1/2 tsp Onion Powder

  • 1/4 cup All-Purpose Flour

  • 2 cups Milk or Unsweetened Non-Dairy Milk

  • 2 cups Farro, cooked

  • 1 tbsp Lemon Juice

  • 2 tsp Thyme

  • Fresh Ground Black Pepper


  1. In a large skillet, heat 1 tbsp olive oil over medium heat and saute green beans and mushrooms until soft, about 10 minutes

  2. Add garlic, salt, and onion powder and let cook for 1 more minute until fragrant

  3. Using a spatula, push the veggies to one side of the skillet and add remaining 2 tbsp of oil to the other side of the skillet

  4. Add flour to the oil and whisk to cook for 2-3 minutes. Mixture will be dry and clumpy.

  5. Add plant milk and whisk until thick and creamy. Add farro, lemon juice, thyme, and season with black pepper

  6. Serve with warm drizzle of olive oil on top

  7. Enjoy!

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