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Creamy Farro Pilaf with Wild Mushrooms

Crisp roasted mushrooms add texture and an earthy depth to velvety farro cooked in wine. Parmesan brings it all together.

  • Servings: 6
Creamy Farro Pilaf with Wild Mushrooms

Source: Whole Living, November 2012


  • 3 tablespoons extra-virgin olive oil
  • 1 shallot, minced
  • 1 cup farro
  • 1/4 cup dry white wine
  • 3 cups low-sodium chicken stock
  • Coarse salt
  • 12 ounces wild mushrooms, such as shiitake or oyster, trimmed and cut into 1/2-inch slices
  • Red-pepper flakes
  • 1 bunch spinach (10 ounces), stemmed
  • 1/4 cup crumbled Parmesan, plus more for serving


  1. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add shallot and cook, stirring, until tender, about 5 minutes. Add farro, stirring until toasted, 1 minute. Add wine and reduce by half. Add stock, bring to a boil, then reduce heat and simmer, stirring occasionally, until farro is tender and creamy, 35 to 40 minutes. Season with salt and cover to keep warm.

  2. Meanwhile, heat oven to 450 degrees. On a rimmed baking sheet, toss mushrooms with remaining 2 tablespoons oil and season with salt and red-pepper flakes. Roast, stirring once, until crisp and golden, 20 to 22 minutes.

  3. Warm farro over medium heat and add spinach, stirring until wilted, about 1 minute. Stir in mushrooms and Parmesan. Top with additional Parmesan.

Cook's Note

Change It Up
Substitute wilted mustard greens, pine nuts, and currants for the mushrooms and spinach; stir in roasted cauliflower.

Reviews (1)

  • kxross 2 Jan, 2013

    Great as an entree.

    I made this exactly to the recipe. It was delicious! Hearty, full of flavor and wonderfully chewy (in a good way).

    1) This could be a 30 minute meal if you take the time to soak the faro ahead of time. I soaked the faro for an hour the evening before, drained it, and stored it in the 'fridge.
    2) To serve as a stand alone entree, I would increase the amount of mushrooms and spinach.


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