Farro Pilaf With Mushrooms
Enjoy this Mediterranean-style farro pilaf with mushrooms, a one-pan vegetarian recipe that’s rich in flavor, nutritious, and satisfying.
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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.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
