This farro with mushrooms recipe takes the chewy whole grain to new heights! It’s sauteed with garlic, fresh herbs and Parmesan cheese.
- 1 1/2 cups dry pearled farro or about 4 cups cooked
- 1 yellow onion
- 2 garlic cloves
- 8 ounces mixed mushrooms (such as baby portabella, shiitake, and oyster)
- 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 Parmesan or Pecorino Romano cheese
- Kosher salt and fresh ground pepper
- Make the farro: If you have a pressure cooker, use our Instant Pot Farro method. Otherwise, place the farro in a saucepan with 4 1/2 cups water. Season with 1/2 teaspoon kosher salt and bring to a low boil. Cook until tender, 15 to 20 minutes (or about 30 minutes if using semi-pearled farro).
- Meanwhile, prep the vegetables: Mince the onion. Mince the garlic. Clean and slice the mushrooms. Chop the thyme and oregano.
- In a saute pan or skillet, heat the olive oil to medium heat. Add the onion and saute 5 minutes. Add the mushrooms and saute for 2 minutes. Add the garlic, herbs, and 1/4 teaspoon kosher salt and saute for 2 minutes. Stir in the cooked farro and lemon juice. Cook for about 2 minutes until heated through.
- Stir in the Parmesan or Pecorino cheese and fresh ground pepper. Taste and adjust flavors as needed. Serve immediately. (Leftovers store refrigerated for up to 4 days.)
- Category: Side Dish
- Method: Stovetop
- Cuisine: Vegetarian
Keywords: Farro with Mushrooms