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.
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.
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 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 hearty, healthy dish to make. Farro has a nutty flavor that is easy to make and delicious to eat!
- 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
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.
Sometimes I add a couple cloves of minced garlic after the onion and mushrooms begin to brown.
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.