Mushroom Parmesan Farro Pot

Chewy farro with browned mushrooms and a creamy parmesan finish. Choose pearled farro for this timing; whole farro needs longer.

Why you’ll love this recipe

• Chewy farro with browned mushrooms and a creamy parmesan finish.
• Choose pearled farro for this timing; whole farro needs longer.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 10 oz mushrooms, sliced
• 3/4 cup farro, pearled
• 1/2 onion, diced
• 3 cups vegetable broth
• 1/4 cup parmesan, grated
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oil in a saucepan

   Heat oil in a saucepan. Brown mushrooms and onion over medium-high for 8 minutes.

2. 02

   Stir in pearled farro and vegetable broth

   Stir in pearled farro and vegetable broth. Bring to a simmer.

3. 03

   Cook it through

   Cover loosely and simmer 25–30 minutes, stirring occasionally, until farro is tender; add water if needed.

4. 04

   Bring it together

   Uncover to reduce excess liquid, then stir in parmesan off the heat.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Choose pearled farro for this timing; whole farro needs longer.

Make it your own

Use pearl barley, allowing the package cooking time and extra liquid.

What to serve with it

Serve immediately in a single layer on warm plates to protect the browned surfaces. Cut a portion open at the table to show the tender center.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.