Warm Farro and Mushroom Herb Bowl (Printable Version)
Hearty farro paired with savory mushrooms and fresh herbs in a nourishing vegetarian bowl.
# Ingredient List:
→ Grains
01 - 1 cup farro, rinsed
02 - 3 cups vegetable broth
→ Vegetables & Mushrooms
03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely diced
05 - 2 cloves garlic, minced
06 - 12 oz cremini or mixed mushrooms, sliced
07 - 1 small carrot, diced
08 - 1 cup baby spinach, loosely packed
→ Herbs
09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh thyme leaves
11 - 1 tablespoon fresh chives, chopped
→ Seasonings & Garnishes
12 - 1 teaspoon sea salt, plus more to taste
13 - ½ teaspoon freshly ground black pepper
14 - 1 tablespoon lemon juice
15 - ¼ cup grated Parmesan cheese
16 - Crushed red pepper flakes
# How to Make It:
01 - Bring vegetable broth to a boil in a medium saucepan. Add farro, reduce heat to simmer, cover, and cook for 25-30 minutes until tender but still chewy. Drain excess liquid if needed and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and carrot, sautéing for 4-5 minutes until softened.
03 - Add minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, for 7-8 minutes until mushrooms are golden and their moisture has evaporated.
04 - Stir in cooked farro, baby spinach, parsley, thyme, chives, salt, and pepper. Cook for 2-3 minutes until spinach wilts and everything is well combined.
05 - Remove from heat and drizzle with lemon juice. Taste and adjust seasoning as needed.
06 - Serve warm, topped with grated Parmesan cheese and a sprinkle of red pepper flakes if desired.
# Expert Advice:
01 -
- The mushrooms get deeply golden and concentrated, almost meaty in the best possible way
- Farro keeps that satisfying chewy bite that makes you feel like you have actually eaten something substantial
- Leftovers taste even better the next day, if they last that long
02 -
- Do not rush the mushroom browning step, that deep golden color creates the intense savory flavor that makes this bowl special
- Farro absorbs liquid as it sits, so you might need to splash in a little more broth or water when reheating leftovers
03 -
- Rinse your farro thoroughly until the water runs clear to remove any dust or bitterness
- Let the mushrooms sear without constant stirring so they develop those gorgeous browned edges