Mushroom Sage Grain Bowl

Farro, an ancient Mediterranean grain prized for its nutty chew, anchors this cozy lunch bowl. Roasted acorn squash and mixed mushrooms meet fresh sage, toasted walnuts, and feta for a bright, work-friendly plate.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 420 cal
• 15g protein
• 48g carbs
• 21g fat
• 3g fiber

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Ingredients

• 1 cup dry pearled farro
• 12 oz cremini mushrooms
• 4 oz shiitake mushrooms
• 1 small acorn squash
• 2 tbsp chopped, plus extra leaves fresh sage
• 3 cups baby spinach
• 1/2 cup toasted walnuts
• 3 oz crumbled feta cheese
• 1 lemon
• 2 garlic cloves
• 3 tbsp olive oil
• 2 1/2 cups vegetable broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Rinse the farro, then simmer it in the vegetable broth with salt for 25–30 minutes until chewy-tender and most liquid is absorbed. Fluff and keep warm.
2. 2Meanwhile, preheat the oven to 400°F. Halve the acorn squash, scoop seeds, slice into 1/2-inch half-moons, and toss with olive oil, salt, and pepper on a sheet pan.
3. 3Roast the squash 20–22 minutes until golden and soft, flipping once.
4. 4Wipe and slice the cremini and shiitake mushrooms. Mince the garlic.
5. 5Heat a large skillet over medium-high, add olive oil, then the mushrooms in a single layer. Let them sear undisturbed 3–4 minutes until deeply browned.
6. 6Stir in the garlic, chopped sage, red pepper flakes, salt, and pepper; cook another 2–3 minutes until fragrant and any liquid evaporates.
7. 7Squeeze half the lemon over the mushrooms and toss. Remove from heat.
8. 8Fold the baby spinach into the hot farro so it just wilts.
9. 9Divide the farro among four bowls. Top with roasted squash slices and the sage mushrooms.
10. 10Scatter feta and toasted walnuts over each bowl. Finish with a squeeze of remaining lemon and a few whole sage leaves.
11. 11Pack components separately for work lunches; reheat grains and mushrooms, then add cold toppings.