One-Pan Farro Recipe with Mushrooms and Peas

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 with a side of fresh Mediterranean salad or Fattoush. Enjoy!

One-Pan Farro Recipe with Mushrooms and Peas

Author: The Mediterranean Dish
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4

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!