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:
Visit our Shop
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 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!
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.
Made tonight. Did not have green onion in hand so used a regular yellow onion. Wasn’t sure of the mint but it truly does elevate this dish. Will most definitely make again!! Thank you!!
Awesome! Thanks, Sheri!
This is a superb recipe, the texture & taste of the farro is phenomenal. The fresh Parmesan & mint take it to another taste level. The only change I would make is to use only 2 cups of broth instead of 21//4….I needed to cook it for 35 minutes to absorb the broth! Great recipe! Thanks…
Thanks for sharing, Selma!
Excellent flavor! Easy to make!
Absolutely delicious! The farro was cooked just right and the combination of flavors was wonderful. Thanks for sharing this.
Thanks, Nancy! So glad you enjoyed the recipe!
THIS.IS.AMAZING! Even before the mint and parmesan it was delicious. After adding the last two ingredients, it was over the top fantastic. Husband agrees, this goes into the regular rotation. Thank-you so much for this recipe 🙂
So glad you enjoyed it!!
This was delicious. It was beautiful too. I will definitely make again. Thanks for a great recipe.
My pleasure, Leslie! So glad you enjoyed it!
Do you cook the Farro first?
You can try, Christina. We prefer it this way.
Quite excited to try out this dish, but there is no farro where I live. What can I replace it with?
Thank you!
Hi Mali! If you’d like to try another grain like barley, that might work.
Looking forward to making this – sounds delicious! If I want to make it using “instant” Italian farro (comes in a bag into which you cut 2 slits and then microwave for 90 seconds), when would it be best to add this to the mix?
I can’t advice for sure on this, Claire. But it would seem, you cook the farro first and then toss it in at step #3, and because it is already cooked, you would skip adding in the boiling water and cooking which is step #4.
Did you try Amazon? Especially with the pandemic and my not wanting to go shopping, I’ve bought a host of things – including food related – from Amazon on-line.
This was easy to make a healthy too. I like mint so added a bit more than the recipe called for. I also felt it needed lemon juice when seeing. This a keeper for me!
This is earthy and boring, to me. I could see it being a nice side if you’re making lemon chicken. I made it as a vegetarian entree and it mostly just tastes like farro.
Thanks for sharing. We have not had this experience over here, but it is the kind of recipe where the ingredients such as rosemary need to be of quality because they do affect the taste. And sometimes, it’s just a matter of needing a little bit more of this or that to adjust to your liking. Grains are that way. But do appreciate your input.
Easy. Simple. Delicious. Thank you for a great recipe
My pleasure! So glad you enjoyed it!
Really want to make this recipe but could not find farro at the store… Would the recipe work the same with rice? Thanks xx
You can try pearl barley or another grain of your choice. You’ll want to use the package instructions for cooking.
If you are by a Trader Joes, they have 10 minute Farro, and it works well with this recipe!
Thanks for the tip, Char!
Lovely side with my poached monkfish….However, I tasted this before adding the parm to be sure farrro was cooked and it was delightful!! THEN I added the parm and it changed the wonderful earthy flavor…..and not for the best. Wat too much parm! Printing to make again leaving parm out.
Yes… the parm is one of those things that can definitely be adjusted to suit your taste. Hope it works out better for you next time. Thanks for sharing, Judy!
We love this recipe. Can you freeze leftovers?
Sure, Trudy. Thaw overnight in fridge and warm over medium heat with a little added liquid, if needed.
Wow, this looks delicious. I think I’ll have to make it this weekend!
This is such a great way to eat farro!
Thanks, Tanya! We love it