Farro with mushrooms is a hearty and wholesome dish that combines the nutty flavor of farro with the earthy richness of mushrooms. This recipe offers a satisfying texture and depth of flavor, making it an excellent choice for a comforting meal.
Why You’ll Love This Recipe
- Nutritious and Filling: Farro is a whole grain rich in fiber and protein, providing a satisfying and healthful base for the dish.
- Flavorful Combination: The umami of mushrooms pairs beautifully with the nutty farro, enhanced by aromatic herbs and a touch of cheese.
- Versatile: Suitable as a main course or a side dish, and easily adaptable to various dietary preferences.
- Simple Preparation: With straightforward steps and common ingredients, this recipe is accessible for cooks of all levels.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Olive oil
- Green onions, chopped
- Baby bella mushrooms, cleaned, trimmed, and sliced
- Frozen peas
- Garlic, chopped
- Italian pearled farro
- Sweet paprika
- Fresh thyme leaves
- Salt and pepper
- Vegetable broth (or chicken broth)
- Grated Parmesan cheese
- Fresh mint leaves, chopped
Directions
- In a deep skillet with a lid, heat olive oil over medium-high heat.
- Add green onions, mushrooms, and peas; sauté for 3–4 minutes.
- Add garlic and stir briefly until fragrant.
- Stir in farro, sweet paprika, thyme, salt, and pepper; cook for 4–5 minutes, stirring regularly.
- Meanwhile, bring the broth to a boil in a separate pot.
- Add the boiling broth to the farro mixture.
- Bring to a boil, then reduce heat to medium-low. Cover and cook for 20 minutes until the liquid is absorbed.
- Remove from heat and stir in grated Parmesan and chopped mint leaves.
- Serve warm.
Servings and Timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Variations
- Vegan Option: Omit the Parmesan cheese or substitute with a plant-based alternative.
- Additional Vegetables: Incorporate asparagus or spinach for added nutrition and flavor.
- Different Grains: Substitute farro with barley or quinoa if preferred.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a skillet over medium-low heat, adding a little water to prevent sticking, and stir until warmed through.
FAQs
What is farro?
Farro is an ancient whole grain known for its nutty flavor and chewy texture. It is a type of wheat and is commonly used in Mediterranean cuisine.
Can I use a different type of mushroom?
Yes, you can use various mushrooms such as cremini, shiitake, or a mix of wild mushrooms to suit your taste preferences.
Is this recipe gluten-free?
No, farro contains gluten. For a gluten-free alternative, consider using quinoa or rice.
Can I make this dish ahead of time?
Yes, this dish can be prepared in advance and stored in the refrigerator. Reheat as needed.
What can I serve with farro and mushrooms?
This dish pairs well with a fresh green salad or roasted vegetables for a complete meal.
Can I freeze this dish?
Freezing is not recommended as the texture of the farro and mushrooms may change upon thawing.
How can I add more protein to this dish?
Consider adding cooked chicken, tofu, or legumes such as chickpeas to increase the protein content.
What herbs can I use if I don’t have thyme?
Rosemary or oregano can be used as substitutes for thyme, offering a different but complementary flavor.
Is it necessary to use vegetable broth?
While vegetable broth adds flavor, you can use water or chicken broth as alternatives.
Can I use dried herbs instead of fresh?
Yes, if fresh herbs are unavailable, use dried herbs in smaller quantities, as they are more concentrated.
Conclusion
Farro with mushrooms is a delightful dish that brings together wholesome ingredients and rich flavors. Its versatility and ease of preparation make it a valuable addition to any meal plan. Whether served as a main course or a side, this recipe is sure to satisfy and impress.
Print
Farro with Mushrooms
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 6 as a side dish 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
This Farro with Mushrooms and Parmesan is a savory, satisfying dish that brings together the chewy texture of farro, the umami depth of sautéed mushrooms, and the sharpness of Parmesan cheese. It’s an excellent side dish or a light vegetarian main course.
Ingredients
- 1 1/2 cups dry pearled farro (about 4 cups cooked)
- 1 yellow onion, minced
- 2 garlic cloves, minced
- 8 ounces mixed mushrooms (such as baby portobello, shiitake, and oyster), sliced
- 1/4 cup finely chopped fresh thyme and oregano, loosely packed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 cup grated Parmesan or Pecorino Romano cheese
- Kosher salt and freshly ground black pepper, to taste
- The Mediterranean Dish
- +4
- A Couple Cooks
- +4
- Carolyn’s Cooking
- +4
Instructions
- Cook the Farro: In a saucepan, combine farro with 4 ½ cups of water and ½ teaspoon kosher salt. Bring to a boil, then reduce to a simmer and cook uncovered for 15 to 20 minutes, or until tender. Drain any excess water.
- Sauté the Vegetables: While the farro is cooking, heat olive oil in a sauté pan over medium heat. Add the minced onion and cook for 5 minutes until translucent. Add the sliced mushrooms and cook for 2 minutes. Then add the minced garlic, chopped herbs, and ¼ teaspoon kosher salt, sautéing for an additional 2 minutes.
- A Couple Cooks
- Combine and Finish: Stir the cooked farro into the sautéed vegetables along with the lemon juice. Cook for about 2 minutes until everything is heated through. Remove from heat and stir in the grated Parmesan cheese. Season with additional salt and pepper to taste.
- A Couple Cooks
Notes
- For a vegan version, substitute Parmesan with a plant-based cheese or nutritional yeast.
- This dish pairs well with a fresh green salad or roasted vegetables.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
Nutrition
- Calories: Approximately 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg
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