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Farro Pilaf with Mushrooms

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A hearty and rustic farro pilaf with mushrooms, cannellini beans, kale, and sundried tomatoes, finished with lemon, parsley, feta, and toasted almonds. Wholesome, flavorful, and versatile as a main or side dish.

Ingredients

  • 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/whole)
  • 2 cups vegetable broth (more if needed)
  • 2 cups shiitake mushrooms, sliced
  • ½ teaspoon fine sea salt, divided
  • Black pepper, to taste
  • 2 cups thinly sliced kale (destemmed)
  • 1 tablespoon fresh lemon juice
  • 2 (15 oz) cans cannellini beans, rinsed and drained
  • ½ cup toasted unsalted almonds, roughly chopped
  • ¼ cup sundried tomatoes, thinly sliced (packed in oil, drained)
  • ⅓ cup chopped flat-leaf parsley
  • ½ cup crumbled feta (vegan, if needed)

Instructions

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add shallots and garlic, cooking 3–4 minutes until softened.
  2. Stir in farro and toast 1–2 minutes. Add broth, bring to a simmer, cover, and cook 25–30 minutes until tender, adding more broth if needed.
  3. In another skillet, heat 1 tablespoon olive oil. Sauté mushrooms with ¼ teaspoon salt and black pepper until golden, about 5 minutes.
  4. When farro is cooked, stir in mushrooms, kale, lemon juice, beans, sundried tomatoes, and remaining ¼ teaspoon salt. Cook 2–3 minutes until kale wilts and everything is heated through.
  5. Remove from heat and fold in parsley.
  6. Top with crumbled feta and toasted almonds before serving.

Notes

  • Swap farro with barley, bulgur, or quinoa for variety.
  • For gluten-free, use quinoa, millet, or brown rice.
  • Add grilled chicken, shrimp, or extra beans for more protein.
  • Use goat cheese, Parmesan, or omit cheese for vegan option.
  • Deglaze mushrooms with a splash of white wine for extra depth.

Nutrition

Find it online: https://justsosavory.com/farro-pilaf-with-mushrooms/