Mushroom Spice Farro Bowl

Farro, an ancient grain long treasured across the Mediterranean, brings a nutty chew to this warm lunch bowl. Sautéed mixed mushrooms mingle with cumin, smoked paprika, and a cinnamon stick simmered into the broth for earthy depth.

Serves 4 · 12 min prep · 35 min cook

Estimate for one serving

• 410 cal
• 14g protein
• 48g carbs
• 19g fat
• 3g fiber

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Ingredients

• 1 1/4 cups pearled farro
• 1 lb mixed mushrooms (cremini, shiitake, oyster)
• 1 large shallot
• 3 garlic cloves
• 3 cups baby spinach
• 3 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 3/4 tsp smoked paprika
• 1/2 tsp ground coriander
• 1 small cinnamon stick
• 3 cups vegetable broth
• 1 lemon
• 1/4 cup chopped fresh parsley
• 1/3 cup toasted walnuts
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese

Instructions

1. 1Rinse the farro under cool water. Combine it with the broth and the cinnamon stick in a medium saucepan. Bring to a boil, then reduce to a gentle simmer.
2. 2Cover and cook 25–30 minutes until the grains are tender with a pleasant chew and most liquid is absorbed. Discard the cinnamon stick, fluff, and keep warm.
3. 3Meanwhile, wipe the mushrooms clean and tear or slice them into bite-size pieces. Finely mince the shallot and garlic.
4. 4Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the mushrooms in a single layer and cook undisturbed 3–4 minutes so they brown deeply.
5. 5Stir and continue cooking 5–6 minutes more until the mushrooms release their liquid and turn golden at the edges. Season with salt and pepper.
6. 6Push mushrooms to the side, add the shallot and garlic to the empty space, and sauté 1 minute until fragrant. Sprinkle in cumin, smoked paprika, and coriander; toss everything together 30 seconds so the spices bloom.
7. 7Add the spinach to the skillet and fold until just wilted, about 1 minute. Squeeze in half the lemon juice and remove from heat.
8. 8Divide the warm farro among four bowls. Spoon the spiced mushroom mixture over each portion.
9. 9Top with crumbled feta, toasted walnuts, and chopped parsley. Finish with remaining lemon zest and a final drizzle of olive oil if desired. Serve warm or at room temperature for easy lunch packing.