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You are here Home » No-Fuss Garlicky Farro with Sautéed Mushrooms

15 Comments · January 23, 2015

No-Fuss Garlicky Farro with Sautéed Mushrooms

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No-Fuss Garlicky Farro with Sautéed Mushrooms (vegan)

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 (vegan)

No-Fuss Garlicky Farro with Sautéed Mushrooms (vegan)

No-Fuss Garlicky Farro with Sautéed Mushrooms (vegan)

No-Fuss Garlicky Farro with Sautéed Mushrooms (vegan)

No-Fuss Garlicky Farro with Sautéed Mushrooms (vegan)
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5 from 5 votes

No-Fuss Garlicky Farro with Sautéed Mushrooms

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 lots of minced 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.
Course Grain, Main, Pasta
Cuisine plant-based, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 -4

Ingredients

  • 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
  • ¼ cup chopped Italian parsley
  • ¼ teaspoon sea salt or to taste
  • freshly-ground black pepper

Instructions

  • 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.

Notes

*For a gluten-free version, use brown rice or quinoa instead of farro.

 

 

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Comments

  1. Maria says

    January 23, 2015 at 3:24 pm

    5 stars
    This is a beautiful dish and looks so warm and comforting. So glad I found your blog today.

    Reply
    • Ashley says

      January 26, 2015 at 2:55 pm

      Thanks so much, Maria! I'm so glad that you found it too. Thanks for commenting :)

      Reply
  2. The Vegan 8 says

    January 23, 2015 at 4:11 pm

    Like I said on Instagram....you had me at garlicky! I don't think it is possible to make something too garlicky and if I happen to make another person's recipe that doesn't call for it, I almost always nearly add it or at least double the amount called for. This looks so delicious and easy and I love the hearty texture of farro! Beautiful dish Ashley!

    Reply
    • Ashley says

      January 26, 2015 at 2:55 pm

      Haha, the term "garlicky" lures me in too! Such a great word for a tasty flavor profile! Thanks so much, Brandi!

      Reply
  3. Cara's Healthy Cravings says

    January 24, 2015 at 5:28 pm

    Farro risotto is one of my fav dishes to make! So comforting, delicious and healthy to boot!

    Reply
    • Ashley says

      January 26, 2015 at 2:44 pm

      Agreed -- those are some true words! :)

      Reply
  4. Celeste Jackson says

    January 26, 2015 at 9:46 am

    5 stars
    This looks like a great weeknight recipe to make! Satisfying and flavorful and simple. Look forward to trying it!

    Reply
    • Ashley says

      January 26, 2015 at 2:30 pm

      Thank you! It's definitely a great one to throw together on a busy weeknight!

      Reply
  5. Rosanna says

    January 29, 2015 at 12:09 pm

    5 stars
    Just made this recipe for lunch and WOW.. love all the garlic and parsley flavor.. reminds me my Italian heritage!... Only changed the farro for brown rice.. (didn't have farro!).. !!!

    Reply
  6. Rebecca says

    June 24, 2015 at 12:14 pm

    5 stars
    I tried this last night! It was amazing! First time cooking with farro.. now I'm determined to try all your farro recipes! Thank you!

    Reply
  7. Gillian says

    August 13, 2019 at 8:50 am

    Is it whole farro? semi pearled farro? or some other iteration?
    THANKS
    JILL

    Reply
    • Ashley says

      August 13, 2019 at 11:53 am

      Hi, Gillian! This is a great question and a differentiation I actually wasn't aware of. After researching, I now know that I use whole farro. Thanks for clarifying this for me and for others. Enjoy!

      Reply
  8. Rebeca says

    February 06, 2020 at 11:01 pm

    5 stars
    Delicious and easy dinner. Made it with farro from Trader Joe’s that is 10 minutes cooking time. My husband asked for this to be a regular... Thanks

    Reply
    • Ashley says

      February 07, 2020 at 11:52 am

      So glad you and your husband are enjoying the recipe, Rebeca! Thanks for taking time out of your day to come back and share your thoughts and rating—means a lot to me and is helpful for others considering making the recipe, too. :)

      Reply
  9. Ross says

    June 13, 2022 at 5:52 am

    I use your receipt and add can of tuna. 2 cups farro,garlic,mushrooms leper,seasoning . In boiling water I add 2 cubes of chicken bullion cubes bring to a simmer and add farro. 30 mins and it is ready. I eat this for breakfast lunch or dinner.

    Reply

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