Farro with Spinach and Mushrooms

I’ve been experimenting lately with whole grains as an alternative to pasta or rice.  Sometimes we all like a little variety.  So far, farro is the favorite.  It’s easy to make and has a chewy texture that makes it filling and satisfying. I’m still trying different dishes with farro, but so far this Farro with Spinach and Mushrooms combination is my favorite.  I’ve been using this farro dish as a substitute for risotto.  It’s easier to cook farro, and it’s more nutritious than white rice.  So I’m serving it with pan cooked chicken tenderloin and a spinach and lettuce salad on the side. 

I’ve tried a couple of times to get the water-to-farro ratio perfectly matched so I wouldn’t have to drain the liquid at the end, like cooking rice.  But it’s easier to cook farro like pasta, and plan to drain the excess liquid before you add the spinach and mushrooms.  The recommended ratio of farro to liquid is 1:3, so one cup of farro to 3 cups of water.  I’m cooking in vegetable broth because my water is really hard and has caused problems getting beans to soften.  You could alternately choose to cook the farro in about 4 ½ cups of salted water.

So give farro a try.  It’s easy and just a little different. And with all that fiber and protein, it’s a bit healthier than rice and pasta too.

Farro with Spinach and Mushrooms

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Side Dish

Cuisine Italian

Servings 6 servings

Ingredients

  

• 1 ½ cups dry farro
• 1 can vegetable broth about 14 oz.
• 2 ½ cups water
• 8 ounces sliced mushrooms
• 5 ounces fresh baby spinach
• 2 cloves chopped garlic
• Salt and pepper to taste

Instructions

 

• Rinse the farro in a fine strainer.
• Bring the water and vegetable broth to a boil in a medium to large sized saucepan.
• When the water is boiling, add the rinsed farro. Let it cook for 20 minutes (or according to package directions.)
• Meanwhile, sauté the sliced mushrooms and garlic in a 10 inch skillet with a little oil.
• Once the mushrooms reach desired doneness, add the spinach to the skillet. It will quickly wilt and cook down. Turn the heat off on the skillet.
• When the farro is fully cooked and a little chewy, drain the extra liquid like you would with pasta.
• Add the cooked mushrooms, garlic and spinach to the farro and stir to combine. Add additional salt and pepper to taste.
• Makes 6 servings.