Description
A hearty and flavorful Mediterranean-inspired main course featuring pearled farro cooked to tender perfection and sautéed wild mushrooms infused with fresh thyme and a splash of white wine. This vegetarian grain bowl is enhanced with garlic, shallots, soy sauce, and optionally topped with grated Parmesan for a rich, savory finish. Perfect for a nutritious and satisfying dinner that can be made ahead for convenience.
Ingredients
Scale
Grains & Broth
- 1 cup pearled farro
- 3 cups vegetable broth or water
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 10 oz mixed wild mushrooms (cremini, shiitake, oyster – sliced)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
Seasonings & Garnishes
- 1 tablespoon soy sauce or tamari
- 2 tablespoons dry white wine (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped parsley
- 1/4 cup grated Parmesan or vegan alternative (optional)
Instructions
- Prepare the Farro: Rinse the farro under cold water thoroughly. In a medium saucepan, combine the rinsed farro with 3 cups of vegetable broth or water. Bring to a boil over medium-high heat, then reduce heat to low and simmer uncovered for 25 to 30 minutes until the farro is tender but retains a slight chewiness. Drain any excess liquid if necessary and set aside.
- Sauté Aromatics: While the farro cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped shallot and cook for 2 minutes until softened. Add the minced garlic and cook another 30 seconds until fragrant, stirring frequently to prevent burning.
- Cook Mushrooms: Add the sliced wild mushrooms to the skillet and sauté for about 8 to 10 minutes, stirring occasionally, until the mushrooms are browned and tender. This will develop their robust, earthy flavor.
- Flavor the Mushrooms: Stir in 1 tablespoon of fresh thyme leaves (or dried), 1 tablespoon of soy sauce or tamari, and 2 tablespoons of dry white wine if using. Cook for another 2 to 3 minutes until the mixture is fragrant and most of the liquid has evaporated, intensifying the flavors.
- Combine and Finish: Add the cooked farro into the mushroom skillet and toss to combine everything evenly. Season the mixture with salt and black pepper to taste, then remove the skillet from heat. Stir in the chopped parsley and grated Parmesan cheese or vegan alternative if desired. Serve the dish warm to enjoy the full depth of flavors.
Notes
- Farro can be cooked ahead of time and refrigerated for quick meal assembly later.
- For added nutrition and color, stir in fresh spinach or kale at the end of cooking.
- This dish works well as a main course or a hearty side dish.
- Use tamari instead of soy sauce for a gluten-free option.
- To make vegan, omit Parmesan cheese or use a plant-based alternative.
