Farro Pilaf With Mushrooms (Sounkov ev Hačarov Plaf)
This Farro Pilaf with Mushrooms is an Armenian-style grain dish that is cozy with the aromatic comfort of sautéed mushrooms. It’s the kind of recipe I turn to when I want something hearty and nourishing, but also elegant enough to bring to the table for guests. Whether you’re cooking for a vegetarian crowd or simply craving something deeply savory and wholesome, this pilaf is easy to make and deeply satisfying.
Menu Suggestion: Make It a Meal
Turn this hearty Farro Pilaf with Mushrooms into a complete Armenian-inspired vegetarian main course.
Table of Contents
Why You’ll Love This Pilaf Recipe
If you try making farro with chicken you might like this vegetarian option that is simple, humble, yet very comforting.
Your Essential Grocery List and Ingredient Notes
Optional Substitutions and Customization
Time Commitment and Prep Tools
Estimated time
Special tools you’ll need
Recipe Steps at a Glance
Step-by-step: How to Make Farro Pilaf with Mushrooms
Step 1: Rinse and soak farro in cool water for at least an hour. Drain well.
Step 2: Heat olive oil or ghee in a wide sauté pan. Add diced onion and cook until translucent. Stir in diced mushrooms and cook until browned and fragrant.
Step 3: Add the drained farro and stir to coat with oil and flavor.
Step 4: Pour in hot broth or water, season with salt and pepper. Bring to a simmer, cover, and cook on low for 35–45 minutes, or until the farro is tender and the liquid has mostly absorbed.
Step 5: Sauté mushrooms in oil. Let them fully coat in oil.
Step 6: Once browned on all sides, season with salt and pepper and sprinkle with chopped parsley.
Step 7: Fluff the farro pilaf and transfer onto a platter. Arrange the sautéd mushrooms around the edges.
Frequently Asked Questions
Can I use pre-cooked farro?
Yes! Reduce the liquid and cook time accordingly—start with just enough broth to warm everything through and let flavors meld.
Can I make this vegan?
It already is! Just be sure to use olive oil instead of ghee and a vegetable broth base.
Can I double this recipe for a crowd?
Absolutely—just use a wider pan or cook in two batches to ensure even cooking.
More Recipes to Try from Cafe Osharak
If you love this plant-forward pilaf, try the similarly comforting Pearl Barley Risotto with Mushrooms for a creamy twist. The Farro with Chicken offers a protein option, or explore tomato-rich dishes like Armenian Okra and Tomato Stew (Bamyaov Chash) for a lighter, tangy side.
If you enjoyed this recipe, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments. I appreciate your support!
Farro Pilaf With Mushrooms
Ingredients
- 2 tablespoon Ghee or cooking oil
- 1 cup farro
- 1 small onion diced
- 100 g mushrooms diced
- 2 cup hot liquid chicken broth, vegetable broth, or water
- 400 g mushroom sliced
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 tablespoon parsley or dill
Instructions
- Rinse the farro under cool water, then soak for at least 1-hour. Drain well.
- Heat olive oil or ghee in a wide sauté pan over medium heat. Add the diced onion and cook until soft and translucent.
- Stir in the diced mushrooms and cook until browned and fragrant.
- Add the drained farro and stir to coat with oil and flavor. Pour in hot broth or water, season with salt and pepper, and bring to a gentle simmer. Cover and cook on low for 35–45 minutes, or until the farro is tender and the liquid is mostly absorbed.
- In a separate pan, heat a little oil and sauté the remaining mushrooms until evenly browned. Let them fully coat in oil for rich flavor.
- Season the mushrooms with salt, pepper, and a sprinkle of chopped parsley.
- Fluff the cooked farro with a fork and transfer to a serving platter. Arrange the sautéed mushrooms around the edges and serve warm.
