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quick cooking farro with mushrooms

Hearty Farro with Mushrooms and Spinach

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This simple recipe makes a one-pot, vegetarian main course with the ancient grain, farro as the base and mushrooms as the star. 
Course Main Course
Cuisine American
Cooking Style Easy, fast, vegan, Vegetarian
Diet and Health Healthy, low fat
Seasonal autumn, spring, winter
Ingredient farro
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 servings
Author Diane Brown


  • 8 oz quick cooking farro
  • 2 leaves dried bay
  • olive oil salt & pepper
  • 8 oz brown cremini mushrooms cleaned, stems removed, sliced
  • 1 shallot sliced
  • 2 cloves garlic
  • 2 oz of baby spinach
  • 2 Tbsp chopped Italian parsley


  • Bring a large pot of salted water to a boil. Pour the farro and bay leaves into the boiling water, and cook for 10 minutes, stirring occasionally. When farro is cooked to al dente, drain in a colander. Place farro in a large mixing bowl, remove bay leaf, and put aside to cool.
  • Heat a large skillet over medium high heat and drizzle enough olive oil to lightly coat the bottom of the pan. Add the mushrooms and cook, undisturbed, for about 3 minutes, until golden, then stir to turn and continue to cook for another 3 to 5 minutes, until juices release and mushrooms are completely brown. Season with salt and pepper and add to the farro. Drizzle a bit more olive oil in the pan and add the shallots and garlic. Cook for another few minutes, then add in the spinach and parsley, cooking just to wilt. Season with the vegetables with salt and pepper, then add the vegetables to the farro mixture. Stir everything together and taste for seasoning, adding additional olive oil, salt and pepper if needed.
  • Serve farro warm, at room temperature or cold.