Easy Farro with Mushrooms

I recently shared with you one of my Farro Salad recipes that can be changed up depending on the veggies you have on hand. If farro isn’t one of your pantry staples yet, it should be. Its versatility in hot and cold dishes makes it a breeze to throw a healthy dish together and its delicious, nutty flavor will have you reaching for it again and again.

This is an easy, hot farro recipe that comes together in just one pan. It’s delicious as is but don’t be afraid to use it as a stuffing for roasted squash for a perfect Meatless Monday dish. If you want to add some greens to this, kale, spinach or broccoli rabe can all be added along with the mushrooms.

Easy Farro with Mushrooms Recipe

• 1 tablespoon butter (optional – if you prefer to not add butter, add an extra tablespoon of olive oil)
• 2 tablespoons olive oil
• 2 small shallots, thinly sliced
• 3 cloves garlic, chopped
• 10 oz. portobello mushrooms, sliced (don’t slice too thinly, so they hold up during cooking)
• 1 cup pearled farro, rinsed and drained
• 3 1/2 cups vegetable stock (if using canned stock, don’t add additional salt until dish is finished. Reduced canned stock can be plenty salty all on its own)
• 1/4 teaspoon each salt and black pepper
• 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
• 1/4 cup freshly grated Parmesan
• Fresh minced parsley, for serving (optional)

Directions

• Heat a large saute pan over medium-high heat. Add butter and olive oil.
• When butter has melted, add shallots and stir well. Cook for 2-3 minutes, until they begin to soften
• Add garlic and stir well. Cook for 1 minute or until the edges of the garlic and shallots start to turn golden.
• Add mushrooms and stir well.
• Cover pan and reduce heat to medium. Cook for 5 minutes or until mushrooms have begun to soften.
• Add farro and stir well to coat all of it in the mushroom mixture.
• Cook for 2-3 minutes, stirring occasionally.
• Add stock,  salt, pepper, and thyme. Stir well.
• Bring everything to a boil and reduce to a healthy simmer.
• Cook, uncovered, for about 30-35 minutes, until the farro is tender and most of the moisture has been absorbed.
• Shut off heat, cover pan, and let sit 10 minutes.
• Transfer to a serving bowl, sprinkle with Parmesan and parsley and serve.

Easy, one dish to make, and healthy. It doesn’t get much better than that.

Enjoy!