Mediterranean Farro with Wild Mushrooms
Nutty farro pairs beautifully with savory wild mushrooms, garlic, herbs, and olive oil. Finished with lemon, parsley, and optional feta, this dish is wholesome and packed with Mediterranean flavors. It works as a main or a side with grilled fish, chicken, or roasted vegetables.
⏱️ Time
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Ingredients
1 cup farro, rinsed
3 cups vegetable broth (or water with salt)
2 tbsp olive oil
400 g (14 oz) wild mushrooms (shiitake, oyster, cremini, or mix), sliced
1 small onion, finely chopped
3 cloves garlic, minced
1 tsp fresh thyme (or ½ tsp dried)
1 tsp fresh rosemary, chopped (optional)
½ tsp smoked paprika (optional)
Salt & black pepper, to taste
Zest & juice of ½ lemon
2 tbsp fresh parsley, chopped
Optional garnish: crumbled feta or shaved parmesan
Instructions
1. Cook the farro
In a saucepan, bring farro and broth to a boil.
Reduce heat, cover, and simmer 25–30 minutes until tender but chewy. Drain any excess liquid.
2. Cook the mushrooms
In a large skillet, heat olive oil over medium heat.
Add onions and cook 3–4 minutes until soft.
Add mushrooms, thyme, rosemary, salt, and pepper. Cook 7–8 minutes until mushrooms release liquid and turn golden.
Stir in garlic and smoked paprika; cook 1 minute more.
3. Combine & finish
Add cooked farro to the skillet. Toss with mushrooms.
Stir in lemon zest, lemon juice, and parsley.
Taste and adjust seasoning.
4. Serve
Top with crumbled feta or parmesan if desired.
Enjoy as a main grain bowl or side dish.
Notes & Tips
For vegan: skip the cheese or add toasted pine nuts for richness.
Turn into a salad: serve chilled with arugula and cherry tomatoes.
Add depth with a splash of balsamic vinegar or white wine while cooking mushrooms.
Nutrition information
Calories: ~290
Protein: 9g
Carbs: 48g
Fat: 8g
Fiber: 8g