No-Fuss Garlicky Farro with Sautéed Mushrooms

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.

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5 from 4 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
• 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

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