Farro with Mushrooms & Parmesan

Name: Farro with Mushrooms &amp; Parmesan
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 1/2 cups dry pearled farro or about 4 cups cooked; 1 yellow onion; 2 garlic cloves; 8 ounces mixed mushrooms (such as baby portobello, shiitake, and oyster); 1/4 cup finely chopped fresh thyme and oregano, loosely packed; 2 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1/2 cup Parmesan or Pecorino Romano cheese; Kosher salt and fresh ground pepper

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 6

Author : Sonja Overhiser

farro with mushrooms

Ingredients

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1 1/2 cups dry pearled farro or about 4 cups cooked1 yellow onion2 garlic cloves8 ounces mixed mushrooms (such as baby portobello, shiitake, and oyster)1/4 cup finely chopped fresh thyme and oregano, loosely packed2 tablespoons extra virgin olive oil2 tablespoons fresh lemon juice1/2 cup Parmesan or Pecorino Romano cheeseKosher salt and fresh ground pepper

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Instructions

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Step 1

Make the farro: If you have a pressure cooker, use our Instant Pot Farro method. Otherwise, place the farro in a saucepan with 4 1/2 cups water. Season with 1/2 teaspoon kosher salt and bring to a low boil. Cook until tender, 15 to 20 minutes (or about 30 minutes if using semi-pearled farro).

Step 2

Meanwhile, prep the vegetables: Mince the onion. Mince the garlic. Clean the mushrooms, then slice them. Chop the thyme and oregano.

Step 3

In a saute pan or skillet, heat the olive oil to medium heat. Add the onion and saute 5 minutes. Add the mushrooms and saute for 2 minutes. Add the garlic, herbs, and 1/4 teaspoon kosher salt and saute for 2 minutes. Stir in the cooked farro and lemon juice. Cook for about 2 minutes until heated through.

Step 4

Stir in the Parmesan or Pecorino cheese and fresh ground pepper. Taste and adjust flavors as needed. Serve immediately. (Leftovers store refrigerated for up to 4 days.)