No-Fuss Garlicky Farro with Sautéed Mushrooms

This farro is fuss-free with minimal chopping, cookware, and ingredients
required, and it's the kind of meal I love at the end of a busy day. To make it,
you'll cook the farro by simmering it in water for 30 minutes. While the farro
is simmering, you'll sauté baby bella + shiitake mushrooms and lots of minced
garlic in olive oil until everything is tender and golden. Once the farro is
ready, you'll add it to the pan and stir in a handful of chopped parsley for
brightness and color, a drizzle of olive oil, pinch of sea salt, and a few
grinds of black pepper.

Servings: 3 -4

Author:

Prep Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Course:

Main Pasta Grain

Cuisine:

Vegan plant-based

🧂 Ingredients

1 cup farro, rinsed and drained*
3 cups water
3 tablespoons olive oil, divided
6 ounces baby bella mushrooms, sliced
4 ounces shiitake mushrooms, destemmed and sliced
6 cloves garlic
¼ cup chopped Italian parsley
¼ teaspoon sea salt or to taste
freshly-ground black pepper

Instructions

1 Add the rinsed farro and water to a medium sauce pan. Bring to a boil over high
heat. Reduce heat and simmer, uncovered, for 30 minutes or until tender,
stirring occasionally. Drain excess water if needed.
2 While the farro is cooking, add 2 tablespoons of the olive oil to a large
skillet over medium heat. Add in the sliced mushrooms and minced garlic at the
same time (to prevent the garlic from burning). Cook for 8-12 minutes or until
tender and most of the liquid has cooked off, stirring occasionally.
3 Add the cooked farro to the pan with the mushrooms and stir in the parsley, 1
tablespoon olive oil, sea salt, and black pepper. Adjust seasoning to taste and
serve.
4 Refrigerate leftovers.

No-Fuss Garlicky Farro with Sautéed Mushrooms

Course:

Cuisine:

🧂 Ingredients

Instructions

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