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
Units
Scale
- 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
