Roasted Mushroom Cranberry Farro Bowl

Farro, an ancient grain long treasured around the Mediterranean, gives this lunch bowl its nutty backbone. Roasted cremini and shiitake mushrooms meet tart fresh cranberries and a splash of balsamic for earthy-sweet contrast over wilted spinach.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 460 cal
• 16g protein
• 52g carbs
• 23g fat
• 3g fiber

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Ingredients

• 1 cup pearled farro
• 3 cups vegetable broth
• 1 lb mixed mushrooms (cremini and shiitake)
• 4 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 fresh thyme sprigs
• 3/4 cup fresh cranberries
• 1 large shallot
• 2 garlic cloves
• 2 tablespoons balsamic vinegar
• 3 cups baby spinach
• 1/3 cup toasted walnuts
• 4 ounces goat cheese
• 1 teaspoon lemon zest

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment. Rinse the farro, then simmer it in the vegetable broth in a covered saucepan over medium-low heat until tender with a pleasant chew, 25 to 30 minutes. Drain any excess liquid and keep warm.
2. 2Meanwhile, clean and thickly slice the mushrooms. Toss them on the baking sheet with half the olive oil, half the salt, the black pepper, and the thyme sprigs. Spread in a single layer so they roast rather than steam.
3. 3Roast the mushrooms for 15 minutes. While they roast, thinly slice the shallot and mince the garlic.
4. 4Remove the sheet from the oven, scatter the fresh cranberries and sliced shallot over the mushrooms, drizzle with a little more olive oil, and return to the oven. Roast another 8 to 10 minutes until the mushrooms are deeply browned at the edges and the cranberries have softened and just started to burst.
5. 5Discard the thyme stems. Transfer the hot mushroom-cranberry mixture to a large bowl and immediately stir in the minced garlic and balsamic vinegar so the residual heat blooms the garlic and creates a glossy pan sauce.
6. 6Fold the warm farro and baby spinach into the mushroom mixture so the spinach gently wilts. Taste and season with the remaining salt if needed.
7. 7Divide the farro mixture among four bowls. Crumble goat cheese over each portion, then top with toasted walnuts and lemon zest.
8. 8Serve warm. The contrast of earthy mushrooms, tart cranberries, and creamy goat cheese makes it satisfying enough for a full midday meal without feeling heavy.