Warm Mushroom & Farro Salad

Farro has long been a staple of Italian country cooking, prized for its nutty chew and hearty character. This warm salad pairs pearled farro with mixed mushrooms, thyme, rosemary, lemon, and toasted walnuts for a simple, satisfying lunch.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 420 cal
• 14g protein
• 48g carbs
• 21g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 cup pearled farro
• 1 lb mixed mushrooms (cremini, shiitake, oyster)
• 3 tbsp extra-virgin olive oil
• 1 large shallot
• 3 garlic cloves
• 2 tsp fresh thyme leaves
• 1 tsp chopped fresh rosemary
• 4 cups baby kale or spinach
• 1 lemon
• 1/2 cup toasted walnuts
• 1/3 cup shaved Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 1/2 cups vegetable broth

Instructions

1. 1Rinse the farro under cool water until the water runs clearer, then drain well.
2. 2Combine the farro with the vegetable broth and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover, and cook until the grains are tender with a pleasant chew, about 20 to 25 minutes.
3. 3While the farro cooks, wipe the mushrooms clean and tear or slice them into bite-size pieces so they cook evenly.
4. 4Finely mince the shallot and garlic. Strip the thyme leaves and chop the rosemary.
5. 5Heat a large skillet over medium-high heat and add most of the olive oil. When the oil shimmers, add the mushrooms in a single layer without crowding; cook undisturbed for 3 to 4 minutes until the undersides are deeply golden.
6. 6Stir the mushrooms, add the shallot, and continue cooking until the mushrooms release their liquid and it mostly evaporates, about 5 more minutes. Stir in the garlic, thyme, and rosemary and cook just until fragrant, 30 to 60 seconds. Season with salt and pepper.
7. 7Drain any excess liquid from the cooked farro if needed, then fluff with a fork. Tip the warm farro into a large mixing bowl.
8. 8Add the hot sautéed mushrooms and the remaining olive oil to the farro. Toss so the grains pick up the mushroom juices.
9. 9Add the baby kale or spinach while everything is still warm so the greens wilt slightly. Squeeze in the juice of the lemon and toss again.
10. 10Fold in most of the toasted walnuts and shaved Parmesan, reserving a little of each for the top. Taste and adjust salt, pepper, or lemon.
11. 11Divide into bowls, finish with the remaining walnuts and cheese, and serve warm while the farro is still soft and aromatic.