Description

A savory and comforting mushroom and herb farro dish, perfect as a side for Friendsgiving. This recipe combines nutty farro with earthy mushrooms and fragrant fresh herbs for a flavorful and visually appealing addition to your holiday table.

Ingredients

Scale

1 cup pearled farro, rinsed
2 cups low-sodium vegetable broth
1 cup chopped cremini mushrooms
1 cup chopped shiitake mushrooms
1 small sweet onion, finely chopped
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
1/4 cup fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
Juice of half a lemon
Salt and pepper to taste

Instructions

In a large skillet over medium heat, add olive oil. Sauté onion and garlic until translucent (about 5 minutes).
Stir in chopped mushrooms and cook until softened and slightly browned (about 7 minutes).
Add rinsed farro and vegetable broth; bring to a boil.
Reduce heat to low, cover, and simmer for 25 minutes until farro is tender.
Remove from heat; mix in fresh herbs and lemon juice.
Adjust seasoning with salt and pepper.
Serve warm in bowls, garnishing with additional herbs if desired.

Notes

Pearled farro is recommended for a quicker cooking time.
A mix of cremini and shiitake mushrooms provides depth of flavor.
Fresh herbs are essential for the best taste.
Lemon juice brightens the dish.
Can be served warm or cold.
Leftovers can be stored in an airtight container in the fridge for up to five days and reheated on the stovetop or in the microwave.
Toasting the farro before cooking enhances its nutty flavor.
Allowing the dish to rest after cooking lets the flavors meld.
Optional additions include toasted nuts for crunch.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 2g
Sodium: 250mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 6g
Cholesterol: 0mg

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