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Farro with Mushrooms and Thyme

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Farro is a hearty grain with a delicious nutty flavor, that cooks up like al dente pasta. Farro with Mushrooms and Thyme is a healthy wholesome dish.

Farro with Mushrooms is a delicious and wholesome recipe.I didn’t even know what Farro was until a couple of years ago. It has been a mainstay food in the Mediterranean since ancient Rome and continues to be featured in traditional Italian dishes today. Farro is high in fiber and a good source of iron and protein. Best of all, it’s delicious just like this Farro with Mushrooms and Thyme recipe.

Farro with Mushrooms is a delicious and wholesome recipe.When I cook, I like to use simple, unprocessed ingredients, when possible. I think if I eat well most of the time, and exercise, that I have a better chance of staying healthy. No grandstanding folks, I’m human and love baking and my desserts once in a while (o.k. more than once in a while, more like regularly).

Farro with Mushrooms is a delicious and wholesome recipe.

Farro is quickly becoming one of our favorite side dishes. This dish takes less than 30 minutes to make. The first time I made this recipe, I’d had a busy day, and actually stopped at the store and bought a broasted chicken. Even though that meal was quick and easy, you sure wouldn’t have known it when you sat down to eat. I previously posted this recipe, but have tweaked it and couldn’t wait to share.

Don’t have time to make it now? Pin it for later!

Farro with Mushrooms is a delicious and wholesome recipe.
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5 from 2 votes

Farro with Mushrooms

Farro with Mushrooms is a hearty, healthy dish to make. Farro has a nutty flavor that is easy to make and delicious to eat!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6
Author Hostess At Heart

Ingredients

  • 1 cup farro rinsed
  • 2 tbsp vegetable oil
  • 8 oz mushrooms trimmed and chopped coarse ( or a mushroom blend of your choice)
  • 1/2 yellow onion chopped
  • 1 tsp fresh thyme or more if desired
  • 2 tbsp dry sherry
  • 2 tbsp fresh parsley roughly chopped
  • 1 tsp white wine vinegar
  • 1/4 tsp kosher salt

Instructions

  • Bring 3 quarts of water to boil in a dutch oven or large saucepan. Stir in farro and 1 tablespoon salt. Return to boil, reduce heat. Simmer, uncovered, until tender, 15 to 20 minutes. Drain well and set aside.
  • Heat oil in a 12-inch skillet over medium-high heat. Add mushrooms, onion, thyme, and 1/4 teaspoon salt; cook, stirring frequently until moisture has evaporated and vegetables start to brown, 5 to 8 minutes.
  • Add sherry and cook, scraping up any browned bits, until pan is almost dry, 1 to 2 minutes. Add farro and cook, stirring constantly until heated through, about 1 minute. Remove pan from heat, stir in parsley, white wine vinegar, and season with salt and pepper to taste.

Notes

Sometimes I add a couple cloves of minced garlic after the onion and mushrooms begin to brown.

Nutrition

Calories: 172kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Sodium: 103mg | Potassium: 233mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2.1% | Vitamin C: 4.1% | Calcium: 1.4% | Iron: 6.1%
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You probably know how mushroom crazy we are. I know that isn’t true for everyone, so if that isn’t your thing, you could sauté up the veggies and flavors that you do like. Have you tried farro yet? What is your favorite way to serve it?

I love trying different grains in our cooking and this one is about John’s very favorite of them all.

Here are a few more recipes using grains that we love!

Grilled Shrimp Salad with Wheat Berries

Grilled Shrimp Salad with Wheat Berries

One-Pan Bulgur Wheat Sausage Recipe

One-pan Sausage Bulgur Wheat Recipe

Tumeric Chicken with Wild Rice

Turmeric Chicken with Wild Rice

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Comments

  2. Suchitra says

    January 24, 2016 at 9:32 am

    You are a mind-reader Julie! I was actually looking for a recipe for Farro! This looks super-easy, healthy and delicious! Thanks for sharing. Enjoy the rest of your weekend!

    Reply

  5. Justine says

    January 23, 2016 at 5:57 pm

    I’m also a fan of farro, having tried it for the first time in a salad from SweetGreen, and I love how delicious and versatile it is. I also love that Trader Joe’s sells quick cooking farro so I don’t have to wait as long to eat. This recipe sounds delicious!!

    Reply

  6. petra08 says

    January 23, 2016 at 12:29 pm

    I have never heard of farro and I must keep an eye out! It sounds, and looks delicious.
    I also love mushrooms so what a perfect combination. I will go online and have a look where I can buy it straight away. I prefer grains to rice but I usually end up using bulgur wheat as it is so quick, this looks like I need to try it as well; 🙂
    Happy Fiesta Friday and I hope you are having a great weekend 🙂

    Reply

  7. Loretta says

    January 23, 2016 at 8:11 am

    Lovely Julie, so simple, yet packed with nutrients and flavors. Sometimes those dishes are the absolute best! I could eat a bowl right about now for breakfast. We’re being slammed on the East Coast, but I’m trying not to complain as it is our very first snowfall of the season, which has turned out to be a blizzard 🙂

    Reply

    • Julie Menghini says

      January 23, 2016 at 1:37 pm

      Loretta, I’ve been watching CNN and they are talking about NYC getting 3 inches an hour and are expecting 30 before it’s over. That is crazy. I hope you stay warm and safe and don’t have any problems with this storm. Its cold and dreary here but that’s not unusual. This dish is simple and one of our favorites.

      Reply

  9. The Kiwi Fruit says

    January 23, 2016 at 4:36 am

    Farro is something I have not been able to get but I really cant wait to try it as soon as I can get my hands on some. The flavour of mushroom and thyme sound just delicious!!

    Reply

  11. Lily says

    January 22, 2016 at 9:53 pm

    I have never heard of Farro, but it looks delicious. I’m definitely going to look for it the next time I go grocery shopping. Thanks for introducing me to something new.

    Reply

    • Julie Menghini says

      January 22, 2016 at 3:55 pm

      Ha! I really resemble that! I have a few things in my pantry that I rushed out to get and now I don’t know what for. I agree on trying new things are on my docket this year. I’d love to try some new breads and some new grains too. Are you getting snow this weekend?

      Reply

  16. Elaine @ foodbod says

    January 22, 2016 at 4:41 am

    I love farro, it’s got such a nice flavour and texture – and it cooks well using my quinoa method which is cool, I didn’t think it would as the grains are chunkier than quinoa but it does 🙂
    Love your recipe, it looks very tasty 🙂

    Reply

    • Julie Menghini says

      January 21, 2016 at 6:02 pm

      Thank you Johanne! It sounds like the NE is going to take a pounding! We have been getting 5 inches at a time which is tolerable but it’s been so dang cold. It’s winter right? Be safe and bake on!

      Reply

  23. apuginthekitchen says

    January 21, 2016 at 9:52 am

    Love it Julie Farro is my favorite of the whole grains. I would eat farro rather than just about any other grain. This is a wonderful. love the mushrooms earthy flavor with the farro. Delicious. I need to get some mushrooms and give this a try.

    Reply

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