Mediterranean Farro with Mushrooms and Peas

A simple one-pan Mediterranean farro dish with earthy mushrooms, sweet peas, and fresh herbs, perfect as a side or light main.

• Prep10 min
• Cook30 min
• Total40 min
• DifficultyEasy
• Servings4

This one-pan farro recipe is a weeknight lifesaver: it's hearty, flavorful, and comes together in about 40 minutes. The nutty farro absorbs the savory broth, while the mushrooms and peas add texture and a touch of sweetness.

It's a versatile dish that pairs beautifully with grilled chicken or fish, or you can enjoy it on its own with a sprinkle of Parmesan. The fresh mint at the end brightens everything up, making it feel light and vibrant.

Ingredients

Metric (g, ml, °C)US (cups, oz, °F)

Servings −

4

+

• Olive oil, for cooking
• 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 sprigs fresh thyme, leaves only
• Salt and pepper, to taste
• 2 ¼ cups vegetable broth, or chicken broth
• ½ cup grated Parmesan cheese
• ¼ cup fresh mint leaves, chopped

Converted amounts are rounded.

Advertisement

Method

1. In a deep skillet with a lid, heat 2 tbsp olive oil over medium-high heat.
2. Add the green onions, mushrooms, and peas; sauté for 3-4 minutes.
3. Add the garlic and stir briefly until fragrant.
4. Add the farro, paprika, thyme, and a pinch of salt and pepper. Cook for 4-5 minutes, stirring regularly.
5. Meanwhile, bring the vegetable broth to a boil in a separate pot.
6. Pour the boiling broth into the farro mixture and stir.
7. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 20 minutes, until the liquid is absorbed.
8. Remove from heat, stir in the Parmesan and fresh mint. Serve warm.

💡 Tips

• For extra flavor, use chicken broth instead of vegetable broth.
• If you prefer a creamier texture, stir in a splash of heavy cream at the end.
• Leftovers can be stored in the fridge for up to 3 days; reheat with a little broth.

Print

Inspired by a recipe from The Mediterranean Dish