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
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
- 1/4 cup chopped Italian parsley
- 1/4 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
This is a beautiful dish and looks so warm and comforting. So glad I found your blog today.
Thanks so much, Maria! I’m so glad that you found it too. Thanks for commenting :)
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!
Haha, the term “garlicky” lures me in too! Such a great word for a tasty flavor profile! Thanks so much, Brandi!
Farro risotto is one of my fav dishes to make! So comforting, delicious and healthy to boot!
Agreed — those are some true words! :)
This looks like a great weeknight recipe to make! Satisfying and flavorful and simple. Look forward to trying it!
Thank you! It’s definitely a great one to throw together on a busy weeknight!
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!).. !!!
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!
Is it whole farro? semi pearled farro? or some other iteration?
THANKS
JILL
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!