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


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Notes

Change It Up

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

Reviews (1)

38 Ratings
  • 5 star values: 12
  • 4 star values: 12
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
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). Suggestions: 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. Enjoy!