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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 ofcomfort that stems from the pairingof garlic and mushrooms. Ahumble, 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 everythingin flavor without overpowering, andI 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 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 minutes
Cook Time 30 minutes minutes
Total Time 40 minutes 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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Reader Interactions
Comments
Maria says
This is a beautiful dish and looks so warm and comforting. So glad I found your blog today.Reply
Ashley says
Thanks so much, Maria! I'm so glad that you found it too. Thanks for commenting :)
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The Vegan 8 says
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!
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Ashley says
Haha, the term "garlicky" lures me in too! Such a great word for a tasty flavor profile! Thanks so much, Brandi!
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Cara's Healthy Cravings says
Farro risotto is one of my fav dishes to make! So comforting, delicious and healthy to boot!
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Ashley says
Agreed -- those are some true words! :)
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Celeste Jackson says
This looks like a great weeknight recipe to make! Satisfying and flavorful and simple. Look forward to trying it!Reply
Ashley says
Thank you! It's definitely a great one to throw together on a busy weeknight!
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Rosanna says
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
Rebecca says
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
Gillian says
Is it whole farro? semi pearled farro? or some other iteration?
THANKS
JILLReply
Ashley says
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
Rebeca says
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... ThanksReply
Ashley says
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
Ross says
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.
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