This easy mushroom farro recipe is great served as a healthy side dish or a hearty vegan main. It’s simple to prepare with minimal yet flavour-packed ingredients and great for a quick dinner at the end of a busy working day.
Farro and mushrooms are a match made in heaven. Farro’s slight nutty flavour and firm, chewy texture marry wonderfully with the umami and earthiness of sautéed mushrooms.
I also added white beans to this mushroom farro recipe, since I do like to add beans to just about everything. The beans add creaminess in addition to extra nutrition and make for an even more substantial dish!
Add garlic (because everything must have garlic, and in large quantities) and your favourite herb. I used thyme but any herb would do well here. This vegan farro recipe is so easy!
As there are different types of farro, be sure to pay attention to the cooking instructions on the package. Some are quick-cooking in 10 minutes, others will need 30 to 40 minutes.
While the farro is cooking, sauté some onion, garlic and your choice of sliced mushrooms in a pan. I used baby portobello mushrooms but any type, even white button mushrooms, are fine.
When the farro is more or less cooked, I throw the beans into to cooking water to warm through then drain it all. Toss the farro and beans into the mushroom pan, season to taste and sprinkle over your favourite herb. Done!
I served my mushroom farro with a simple rocket and pomegranate salad and some garlic-rubbed bread on the side. You can also toss the rocket together with the farro for more of a warm salad vibe.
- 1 cup (200 grams) farro
- 1 tablespoon olive oil, plus a drizzle more for serving
- 1 small onion, diced
- 4 cloves of garlic, minced
- 250 grams (8.8 oz) mushrooms, sliced (I used baby portobello but any kind will do)
- 1 cup (100 grams) cooked white beans, drained and rinsed
- 1 ½ teaspoons of fresh thyme (or your favourite herb)
- Salt and pepper, to taste
- Bring a pot of water to boil over high heat and add the farro. Reduce the heat to a simmer and cook for the length of time indicated on the package. If you’re not sure which type of farro you have, start checking it after 15 minutes. It may take as long as 40 minutes. The farro is ready when it’s tender yet chewy.
- Meanwhile heat a large pan over medium heat and add the oil and onion. Fry until softened then add the garlic and give it another minute or two. Add the mushrooms and fry until browned. If you’ve got some sticky bits on the bottom of your pan, add a splash of vegetable stock, water or white wine and scrape them up (extra flavour!).
- When the farro is cooked toss the beans into the pot for a minute to heat them through then drain the pot. Add the farro and beans to the pan with the mushrooms and mix well. Sprinkle over the thyme, season with salt and pepper to taste and drizzle over a touch of olive oil.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 211Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 219mgCarbohydrates: 36gFiber: 8gSugar: 5gProtein: 10g
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