Warm Mushroom & Farro Bowl

Farro has long been prized across the Mediterranean for its nutty chew and hearty character. This warm bowl pairs pearled grains with mixed mushrooms sautéed in garlic and thyme, brightened by lemon and finished with toasted walnuts.

Serves 4 · 12 min prep · 30 min cook

Estimate for one serving

• 385 cal
• 14g protein
• 48g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 cup pearled farro
• 1 lb mixed mushrooms (cremini, shiitake, oyster)
• 4 fresh thyme sprigs
• 3 garlic cloves
• 1 large shallot
• 3 cups baby spinach
• 1 lemon
• 3 tbsp olive oil
• 2 1/2 cups vegetable broth
• 1/3 cup toasted walnuts
• 1/4 cup grated Parmesan
• 1 tsp kosher salt
• 1/2 tsp black pepper
• pinch red pepper flakes

Instructions

1. 1Rinse the farro under cool water. In a medium saucepan, combine farro with vegetable broth and salt. Bring to a boil, then reduce to a steady simmer.
2. 2Cook uncovered 20–25 minutes until the grains are tender with a pleasant chew and most liquid is absorbed. Drain any excess and fluff with a fork.
3. 3While farro cooks, wipe mushrooms clean and tear or slice into bite-size pieces so they brown evenly. Mince the garlic and finely dice the shallot.
4. 4Heat a large skillet over medium-high heat and add olive oil. When the oil shimmers, add the mushrooms in a single layer without crowding; work in batches if needed.
5. 5Let the mushrooms sear undisturbed 3–4 minutes until deep golden on the first side, then stir and continue cooking 4–5 minutes more until browned and any released liquid evaporates.
6. 6Add the shallot, garlic, thyme leaves stripped from the stems, salt, pepper, and red pepper flakes. Sauté 1–2 minutes until fragrant and the shallot softens.
7. 7Squeeze in the juice of half the lemon and scrape up any browned bits from the pan. Fold the cooked farro into the skillet so it soaks up the mushroom juices.
8. 8Add the baby spinach and toss just until it wilts from the residual heat, about 1 minute. Taste and adjust seasoning with more lemon, salt, or pepper.
9. 9Divide into bowls, top with toasted walnuts and grated Parmesan, and finish with a final drizzle of olive oil and lemon zest if desired. Serve warm.