You'll love this easy farro recipe with mushrooms and peas, creamy and packed with flavor from fresh thyme, garlic, and a little Parmesan cheese. Think of this as a farro risotto type dish, but with far less TLC than your typical risotto requires! This farro recipe is perfect as a vegetarian main next to some fresh salad, or serve it as a side next to your favorite protein (I've got some ideas below). You can also prepare it in advance and use as lunch for several days.
What is Farro?
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 nutrition--fiber, protein, vitamins, minerals and antioxidants--it is also hearty, deeply satisfying, and quite versatile. You'll find all sorts of ways to use farro year-round, from stews to salads (one of my favorites is this Mediterranean farro salad with shrimp and chickpeas) 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.
Farro Recipe with Mushrooms and Peas (Farro Risotto)
Today's farro recipe with mushrooms and peas is a risotto-like dish, only it does not require the kind of TLC traditional risotto would.
This is a perfectly filling, hearty farro recipe with mushrooms and peas. I used Italian pearled farro, which typically cooks in 20 minutes or so. And this can be made any time of the year, since we use frozen peas (no need to thaw!)
The draw to this farro recipe is in the flavors. To capitalize on farro's earthy flavor, I add green onions, fresh garlic, and thyme while keeping the spices to a minimum--just a pinch of sweet paprika for added depth. A little grated Parmesan and fresh mint leaves round finish this simple dish.
Serve this Farro Recipe as a side or vegetarian entree
For a light vegetarian main, this farro recipe will easily serve four people with a side of fresh Mediterranean salad or this hearty 3 Bean Salad. You can also serve it as a side next to your favorite protein-- salmon kabobs or lemon chicken are two good options.
How long will this farro recipe keep?
This farro recipe will keep well for 3 to 4 days, if refrigerated properly in airtight containers. Great solution for lunch! When you need to warm it up, just use a skillet over medium-low heat. It helps to add a little bit of water and stir regularly till warmed through.
If you love mushrooms and looking for more mushroom recipes, you might also like to check out my chicken and mushroom, this braised chicken thighs, or this delicious mushroom pasta.
More Recipes to Try:
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One-Pan Farro Recipe with Mushrooms and Peas
- Total Time: 40 minutes
- Yield: serves 4
Description
An easy Mediterranean one-pan farro recipe with mushrooms, peas, garlic, and fresh herbs!
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
- 2 springs fresh thyme, leaves only
- Salt and pepper
- 2 ¼ cup vegetable broth (or chicken broth)
- ½ cup grated Parmesan cheese
- ¼ cup fresh mint leaves, chopped
Instructions
- In a deep skillet with a lid (like this one), heat 2 tablespoon 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
- Cook's Tip: As a vegetarian entree or main course, this recipe will serve 4. If served as a side next to your favorite protein such as salmon or chicken, it can serve 5 to 6 people.
- Cook's Tip: To serve as a vegetarian entree, consider adding a salad like this Mediterranean Salad or 3-Bean Salad. Or serve this farro recipe as a side next to your favorite protein.
- Leftovers? Store leftovers in the fridge in air-tight containers for 3 to 4 days. Warm over medium-low heat, adding a little water and stirring as needed.
- 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!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Stovetop
- Cuisine: Mediterranean
*This post originally appeared on The Mediterranean Dish in 2017 and has been recently updated with new information and media for readers' benefit.
Darling the sound is terrible we can not understand your words.open the door or windows to avoid the ecco.we like your recipes
Hmm, thanks for sharing. Not sure which video you are referring to, but I'll be sure to check it out with our tech person.
This was so easy to make...thanks for the easy recipe.
Yum! I have actually never cooked with farro before. I love how easily this dish comes together. So packed with veggies too!
So good and super filling!
This looks amazing! I love all of your Mediterranean dishes!
What fabulous flavor! Love this easy meal idea!
I usually eat farro cold in salads but I totally want to try this hot recipe!
I love this recipe. Mediterranean flavors = LOVE.
The flavors are spot on! Will be making this again and again!
I always love finding one pot meals and this did not disappoint! So flavorful and delicious!
This was really amazing! Love the combination of flavors!
Love the use of fresh herbs in this simple dish. One-pan dinner for the win! I can't believe that this tasted so much like risotto without all the work.
The flavor combination looks delicious. I love that it is made in just one pan!
Farro is one of my favorite grains and this risotto is fabulous!! Thanks for another delicious recipe!
I love farro and really wanted to try this recipe, but my daughter *thinks* she doesn't like mushrooms. So, being the sneaky mom that I am, I tossed the mushrooms in the food processor and proceeded with the recipe. My very picky girl LOVED this, so much so that she asked me to make it again after the leftovers were gone. We substituted feta cheese for the parmesan and dill for the mint -it's what I had on hand, and my girl is crazy about dill. This is going into our regular recipe rotation. Thank you!
That's great!! Kiddos can be hard to please. Glad you all enjoyed!
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!