Farro with Mushrooms & Asparagus

By Maria Lichty

Published on May 14, 2021

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Have you tried farro? It is one of my favorite grains. I love using it in salads, soups, and more! I especially love it in this flavorful dish, Farro with Mushrooms & Asparagus. It has all of my favorite ingredients in one simple recipe.

The dish starts with farro, the star, and then I add mushrooms, asparagus, creamy goat cheese, lemon, garlic, shallot, and fresh herbs. The flavors are INCREDIBLE!

Pro tip-stir in the goat cheese while the farro is still warm so it melts into the dish making it extra creamy. It is almost risotto like but without all of the stirring. It is the perfect side dish to any meal, but hearty enough to be a main dish. I love eating it for lunch!

If you don’t care for goat cheese, you can use feta or even Parmesan cheese. It won’t be as creamy, but still tasty!

How to Cook Farro

Farro is a nutrient packed whole grain that has a nutty flavor and is slightly chewy. It is super hearty and filling. You can find at most grocery stores, it is usually in the pasta aisle.

Farro is easy to cook! In a medium saucepan, combine the farro and vegetable broth. I like to cook farro in vegetable broth to give it more flavor. Bring to a boil and reduce to a simmer. Cook the farro for 20 to 30 minutes or until tender. Drain off any excess broth. It’s that simple.

Trader Joe’s also sells a quick cooking farro that cooks in 10 minutes. It’s fantastic!

How to Make Farro with Mushrooms & Asparagus

While the farro is cooking, you can get started on the rest of the recipe.

• In a large skillet, heat the olive oil over medium high heat. Add the mushrooms and cook until they begin to sweat and release moisture. Add the asparagus and continue cooking until the vegetables have softened.
• Add the garlic, shallot, and thyme and sauté, stirring continuously, until fragrant. Stir in the lemon zest and lemon juice. Season with a little salt and pepper.
• Add the cooked farro to the skillet and stir to combine. Crumble the goat cheese over the farro and vegetables. Stir until creamy. I always start with 2 ounces of goat cheese and taste. If you want a stronger goat cheese flavor and the farro to be creamier, you can add more goat cheese.
• Top with fresh chives and a little squeeze of fresh lemon juice, if using. Serve warm or at room temperature. I have even ate it cold from the fridge. It’s always good!

Serving Suggestions

You can serve this easy farro recipe as a side dish along side any meal. It goes great with:

• Honey Mustard Sheet Pan Chicken
• Balsamic Chicken
• Pistachio Crushed Salmon
• Honey Mustard Chicken

You can also serve Farro with Mushrooms & Asparagus as the main dish and add some sides. Here are a few recipes that we love to add on the side.

• Easy Green Salad
• Fruit Salad
• Green Bean Salad
• Easy Cucumber Salad
• Watermelon Feta Salad
• Buttermilk Drop Biscuits
• Garlic Bread

And sometimes I just eat a big bowl for lunch with nothing else. It’s that good! The flavors will WOW you!

More Vegetarian Recipes

• Summer Farro Salad
• Creamy Goat Cheese Arugula Farro Salad
• Stuffed Mushrooms
• Shaved Asparagus Salad
• Roasted Grape and Farro Kale Salad

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Side Dishes

Farro with Mushrooms & Asparagus

Farro with mushrooms, asparagus, creamy goat cheese, fresh herbs, and a touch of lemon makes a great side dish to any meal. You can also enjoy this hearty vegetarian dish for lunch or dinner.

4.84 from 6 votes

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Cuisine American

Servings 4

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Ingredients

  

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• 2 cups vegetable broth
• 1/2 cup uncooked farro, rinsed and drained
• 1 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 3/4 lb asparagus, ends trimmed and cut into 1-inch pieces
• 3 cloves garlic, minced
• 1 large shallot, minced
• 1/2 teaspoon dried thyme
• Zest of 1 lemon
• Juice of 1 lemon
• Kosher salt and black pepper, to taste
• 2 to 3 ounces goat cheese
• 1 tablespoon chopped chives
• Garnish: squeeze of fresh lemon juice, optional

Instructions

 

• In a medium saucepan, combine the farro and vegetable broth. Bring to a boil and reduce to a simmer. Cook the farro for 30 minutes or until tender. Drain off any excess broth.
• While the farro is cooking, in a large skillet, heat the olive oil over medium high heat. Add the mushrooms and cook for 2 minutes, the mushrooms will begin to sweat and release their moisture. Add the asparagus and continue cooking for an additional 4 minutes, stirring occasionally, until the vegetables have softened.
  
• Add the garlic, shallot, and thyme and sauté, stirring continuously, for 1 minute or until fragrant. Stir in the lemon zest and lemon juice. Season to taste with salt and pepper, to taste.
• Add the cooked farro to the skillet and stir to combine. Crumble the goat cheese over the farro and vegetables. Stir until creamy. I always start with 2 ounces of goat cheese and taste. If you want a stronger goat cheese flavor and the farro to be creamier, you can add more goat cheese. Season with salt and pepper, to taste. Top with fresh chives and a little squeeze of fresh lemon juice, if using. Serve warm.
  

Nutrition

Calories: 200kcal, Carbohydrates: 28g, Protein: 9g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 7mg, Sodium: 530mg, Potassium: 459mg, Fiber: 7g, Sugar: 5g, Vitamin A: 1083IU, Vitamin C: 8mg, Calcium: 59mg, Iron: 3mg

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