Farro Pilaf with Mushrooms

This farro pilaf with mushrooms is hearty, earthy, and deeply satisfying. I love how the chewy farro combines with tender mushrooms, creamy cannellini beans, and fresh kale, all finished with lemon and herbs for brightness. With feta and toasted almonds on top, it’s a wholesome dish that feels both rustic and elegant.

Why You’ll Love This Recipe

I enjoy this pilaf because it has such a great balance of flavors and textures. The farro gives it a nutty chewiness, the mushrooms add savory depth, and the beans make it extra filling. The kale keeps it fresh, the lemon adds brightness, and the sundried tomatoes give little bursts of tangy sweetness. I like that it can be served as a hearty main dish or a flavorful side.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢3 tablespoons extra-virgin olive oil, divided
▢2 large shallots, minced (about 1 cup)
▢4 cloves garlic, minced
▢1 cup pearled farro (or semi-pearled or whole, see note 1)
▢2 cups vegetable broth (more if needed)
▢2 cups shiitake mushrooms, sliced (see note 2)
▢½ teaspoon fine sea salt, divided
▢Black pepper (to taste)
▢2 cups thinly sliced kale (destemmed)
▢1 tablespoon fresh lemon juice
▢2 (15 oz/14 fl oz/398 ml) cans cannellini beans, rinsed and drained (see note 3)
▢½ cup toasted unsalted almonds, roughly chopped (see note 4)
▢¼ cup sundried tomatoes, thinly sliced (packed in oil, drained)
▢⅓ cup chopped flat-leaf parsley
▢½ cup crumbled feta (vegan, if needed)

Directions

1. I heat 2 tablespoons olive oil in a large skillet over medium heat. I add the shallots and garlic, cooking until fragrant and softened, about 3 to 4 minutes.
2. I stir in the farro and toast it for 1 to 2 minutes, then pour in the vegetable broth. I bring it to a simmer, cover, and cook until the farro is tender, about 25 to 30 minutes, adding more broth if needed.
3. In a separate skillet, I heat the remaining 1 tablespoon olive oil and sauté the mushrooms with ¼ teaspoon salt and some black pepper until golden and tender, about 5 minutes.
4. Once the farro is cooked, I stir in the sautéed mushrooms, kale, lemon juice, cannellini beans, sundried tomatoes, and remaining ¼ teaspoon salt. I cook for 2 to 3 minutes, just until the kale wilts and everything is heated through.
5. I remove from the heat and fold in the parsley.
6. Before serving, I top the pilaf with crumbled feta and toasted almonds.

Servings and Timing

This recipe makes about 6 servings. It takes me around 15 minutes to prep the ingredients and about 30 minutes to cook the farro, so the whole dish is ready in about 45 minutes.

Variations

Sometimes I swap the farro for barley, quinoa, or bulgur if I want a different grain. For more protein, I add grilled chicken or shrimp. If I want a richer flavor, I stir in a little butter at the end. I’ve also tried swapping feta for goat cheese or Parmesan, which works beautifully. For a lighter version, I skip the cheese altogether.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stove with a splash of broth or olive oil to keep it from drying out. It also reheats well in the microwave.

FAQs

Can I use dried mushrooms instead of fresh?

Yes, I rehydrate them in warm water, then slice and sauté as I would fresh mushrooms.

Do I have to use pearled farro?

No, whole farro works too, but it takes longer to cook, around 40 to 45 minutes.

Can I make this recipe vegan?

Yes, I leave out the feta or use a vegan alternative.

What’s the best substitute for farro if I need gluten-free?

I like using quinoa, millet, or brown rice for a gluten-free option.

Can I make it ahead of time?

Yes, I often prepare it a day in advance and reheat before serving.

How do I keep the farro from sticking to the pan?

I make sure to stir it occasionally while cooking and add more broth if it looks too dry.

Can I use other beans instead of cannellini?

Yes, I sometimes use chickpeas, navy beans, or Great Northern beans.

How can I make it more savory?

I add a splash of soy sauce or tamari to the mushrooms while sautéing for extra umami.

Can I serve it cold as a salad?

Yes, it works well chilled as a grain salad, especially with extra lemon juice.

Can I add wine to the recipe?

Yes, I sometimes deglaze the pan with a splash of white wine before adding the broth for more depth.

Conclusion

This farro pilaf with mushrooms is one of my favorite hearty, wholesome dishes. The nutty farro, savory mushrooms, tender beans, and bright lemon all come together beautifully with the crunch of almonds and tang of feta. I love how versatile it is whether I serve it as a main course or a side, it’s always a crowd-pleaser.

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