An easy Mediterranean one-pan farro recipe with mushrooms, peas, garlic, and fresh herbs! Pretty much a family favorite!
Farro is nutty-flavored Mediterranean grain that has been in use since the time of ancient Egypt!
And not only is it chockful of good-for-you nutrients, but it is also hearty, deeply satisfying, and quite versatile. You’ll find all sorts of year-round farro recipes, from stews to salads and more.
Because farro is chewier than Italian rice and doesn’t release starch when cooking, it doesn’t need constant tending. That’s why, I personally like to use it as an easy alternative in dishes like risotto.
Today’s farro recipe with mushrooms and peas is a risotto-like dish, only it doesn’t require a ton of TLC.
A perfectly filling farro recipe with mushrooms and peas. To capitalize on farro’s earthy flavor, I add green onions and fresh garlic, while keeping the spices to a minimum. A little grated Parmesan and fresh mint leaves round finish this simple dish.
I used Italian pearled farro, which typically cooks in 20 minutes or so.
This farro recipe works as a simple side dish, or a vegetarian entree.
Try this dish with a side of fresh Mediterranean salad or Fattoush.
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One-Pan Farro Recipe with Mushrooms and Peas
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: serves 4 1x
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Pin RecipeDescription
An easy Mediterranean one-pan farro recipe with mushrooms, peas, garlic, and fresh herbs! Pretty much a family favorite!
Ingredients
- Olive oil
- 3 green onions, chopped
- 8 oz baby bella mushrooms,cleaned, trimmed and sliced
- 1 cup frozen peas
- 1 tsp chopped garlic
- 1 cup Italian Pearled Farro
- 1 tsp sweet paprika
- 1 spring fresh thyme, leaves only
- Salt and pepper
- 2 1/4 cup vegetable broth (or chicken broth)
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh mint leaves, chopped
Instructions
- In a deep skillet with a lid (like this one), heat 2 tbsp olive oil over medium-high heat.
- Add green onions, mushrooms and peas; saute for 3-4 minutes. Add fresh garlic and stir briefly until fragrant.
- Now add farro, sweet paprika, thyme, and a little salt and pepper. Cook for 4-5 minutes, stirring regularly.
- Meanwhile, in a separate pot, boil the vegetable broth. Add the boiling broth to the farro mixture.
- Bring everything to a boil, then lower heat to medium-low. Cover and cook for 20 minutes until the liquid is absorbed.
- Remove from heat and add grated Parmesan and fresh mint leaves. Serve warm. Enjoy!
Notes
- To serve as a vegetarian entree, consider adding a salad like 3-Ingredient Mediterranean Salad or Fattoush Salad .
- Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
- Visit our store to browse our spices, olive oils and bundles!
- Category: Sides
- Method: Stove Top
- Cuisine: Mediterranean
Keywords: Farro, Farro with Mushrooms and Peas, Mushrooms, Peas, Mediterranean Farro
More Recipes to Try:
One-Pan Spanish Chicken and Rice with Chorizo
Mediterranean Hashweh Rice with Spiced Meat, Nuts and Raisins
Great and easy recipe! Since my family is not fond of peas, I added onions to the mushrooms and, near the end and before the cheese, lime zest.
★★★★★
Carmen, thanks so much for sharing your variation! Sounds great!
The farro I have cooks for 30 min.(couldn’t find Italian pearled). Can still use and keep other ingredients the same.?
Thanks!
Sure Linnea. You’ll need to adjust cooking time accordingly (review your farro package instructions)
Thanks very much—just cooked the farro a bit longer and it was fine. Was enjoyed by all at potluck—great flavor and texture.
★★★★★
Wonderful! So glad you enjoyed it!
Add the peas last, they will keep the nice green color on the one hand Farro recipe.
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Great, Yvonne! Thanks for sharing.
I just made this for Sunday lunch. Delicious! First time to cook with Farro. I didn’t have Italian Pearled Farro so I used regular with some slight adaptations. It was so good! I will be printing this to keep with my other recipes! Yay!
★★★★★
Diana, that’s awesome! Thanks so much for sharing!
We love Farro with mushrooms and peas. This is a great dish. Tonight I used beef broth and topped it with slices of steak. My husband really liked it
Thanks so much for sharing, Kathy!
Will this work with ordinary farro?
I would look at the farro package for cooking instructions
Sounds wonderful can’t wait to try it. Problem is one cup of cooked farro is too much for me. How do I keep or re-use left overs? Thank you
Hi Nancy, cooked farro will keep well in the fridge for about 3 days or so in a tight-lid glass container.
I will be trying this with some rotisserie chicken cut up into it, I cook for a friend who is wheel chair bound at this time and I am always hunting for different ways and flavors with the same basic ingredients as she doesn’t eat pasta and usually doesn’t eat beans,so for health reasons I sneak them in wherever I can. Thank you,I will be trying it myself before I make it for her.
Hi Linda! Thank you for sharing. I’m excited for you to try this recipe. And I hope you and your friend will enjoy it.
What can I use besides farro I can’t find it
Hi Angie, you can try it with pearl barley or couscous instead…follow the directions on the package as cooking time will vary. Enjoy!
Made this today for the 2nd time – and at my super-choose the husband’s request! #Win. Thank you for sharing this recipe. Do you also have the nutritional info per serving? That way I’ll know how to fit it into my WW program seamlessly.
★★★★★
Wonderful, Margot! I’m happy you guys enjoyed it! We are looking into a way to be able to share the nutritional info.
Oh my! This sounds absolutely delicious and a wonderful substitute for risotto (not that I mind making it)!! I’m pinning this to try at a later date. Thanks for sharing your recipe!
Thanks so much, Rosa! Never hurts to have options for when you don’t have the time for risotto, right?! Enjoy
Hi Suzy, this Carla Hamilton , I received my wonderful lamb shanks today and I cooked them and followed your recipe, DEE-licious!!! Thank you sooo much for having the contest on you site.
Yay, Carla! So glad to hear it!!! Thank you for taking time to share.
What a great side dish for spring. I love mushrooms and peas. They are the perfect spring veggies and I have been trying new grains and farro is one of them. I love the nutty flavor and the addition of fresh veggies just makes this recipe a keeper. Looks wonderful.
Right on, Ali! So excited you stopped in. Thanks for checking this out.
Oh I LOVEEEE farro. It’s so healthy and nutritious.. many people don’t even know about this grain and how healthy it is. We use it a lot here in Croatia… This mushroom peas farro looks absolutely delicious. Perfect easy wholesome family dinner. Can’t wait to try this!
Yes, farro is such a healthy and versatile grain. Glad you’re going to give this one a try!
I absolutely adore most recipes with farro and this looks like it would be a huge hit at my dinner table. Love all the veggies in it. Thanks for the new dinner recipe!
Awesome, Rae! Hope you’ll give this a try!
This is a wonderful dish! I’m a farro fanatic, so I look forward to trying this! Plus, ONE SKILLET! Nice!
Thanks, Patricia! I’m all for one-skillet meals!
I’m a huge fan of farro and find it to be super hearty and filling. Love all the flavors going on in here. This would be the perfect lunch!
Me too! Thanks so much, Karen!