Farro with Mushrooms & Parmesan
This farro with mushrooms recipe takes the chewy whole grain to new heights! It’s sauteed with garlic, fresh herbs and Parmesan cheese.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Yield
- 6
Ingredients 9
- 1 ½ cups dry pearled farro or about 4 cups cooked
- 1 yellow onion
- 2 garlic cloves
- 8 ounces mixed mushrooms (such as baby portobello , shiitake , and oyster )
- ¼ cup finely chopped fresh thyme and oregano, loosely packed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- ½ cup Parmesan or Pecorino Romano cheese
- Kosher salt and fresh ground pepper
Method 4
- 01
Make the farro: If you have a pressure cooker, use our Instant Pot Farro method . Otherwise, place the farro in a saucepan with 4 ½ cups water. Season with ½ 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).
- 02
Meanwhile, prep the vegetables: Mince the onion . Mince the garlic . Clean the mushrooms , then slice them. Chop the thyme and oregano.
- 03
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 ¼ teaspoon kosher salt and saute for 2 minutes. Stir in the cooked farro and lemon juice. Cook for about 2 minutes until heated through.
- 04
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.)
Provenance
- recipe-clones/acouplecooks-data
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