Garlicky: a word that wrangles my attention every time.
Especially when it’s in the vicinity of another attention-grabber: mushrooms.
There’s a special kind of comfort that stems from the pairing of garlic and mushrooms. A humble, reliant, and warming comfort that’s most certainly the antidote to a stiff winter chill.
This farro is fuss-free with minimal chopping, cookware, and ingredients required, and it’s the kind of meal I love at the end of a busy day. To make it, you’ll cook the farro by simmering it in water for 30 minutes. While the farro is simmering, you’ll sauté baby bella + shiitake mushrooms and oodles (read: 6 cloves) of garlic in olive oil until everything is tender and golden. Once the farro is ready, you’ll add it to the pan and stir in a handful of chopped parsley for brightness and color, a drizzle of olive oil, pinch of sea salt, and a few grinds of black pepper. That’s it.
The garlic coats everything in flavor without overpowering, and I love the rich nuttiness that the farro offers. If you’re looking to make this gluten-free, simply swap out the farro for either quinoa or brown rice and adjust the cooking method to suit whichever grain you choose.
This is a dish that can be made again and again. I love it as a main, but it’s also the perfect companion to so many things (ideas: grilled portobellos, sautéed kale, roasted sweet potatoes, etc.). The options are endless with this one.
No-Fuss Garlicky Farro with Sautéed Mushrooms
- 1 cup farro, rinsed and drained*
- 3 cups water
- 3 tablespoons olive oil, divided
- 6 ounces baby bella mushrooms, sliced
- 4 ounces shiitake mushrooms, destemmed and sliced
- 6 cloves garlic
- 1/4 cup chopped Italian parsley
- 1/4 teaspoon sea salt or to taste
- freshly-ground black pepper
- Add the rinsed farro and water to a medium sauce pan. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 30 minutes or until tender, stirring occasionally. Drain excess water if needed.
- While the farro is cooking, add 2 tablespoons of the olive oil to a large skillet over medium heat. Add in the sliced mushrooms and minced garlic at the same time (to prevent the garlic from burning). Cook for 8-12 minutes or until tender and most of the liquid has cooked off, stirring occasionally.
- Add the cooked farro to the pan with the mushrooms and stir in the parsley, 1 tablespoon olive oil, sea salt, and black pepper. Adjust seasoning to taste and serve.
- Refrigerate leftovers.