Farro with Spinach and Mushrooms

My husband loves to cook and often comes up with the savory dishes for the blog.  One of the more popular dishes that he has created is the Peanut Noodle Stir Fry.  I love to bake and stick mostly to doing that.  This is a dish he came up with.  I am going to be on a panel for a Google + hangout soon.  In preparation, Bob’s Red Mill sent me a box of their Grains of Discovery line.  Farro was one of the grains in the kit.  I have always wanted to try it and I am so glad I did.  It has a nutty taste and texture that goes very well with the mushrooms.

Farro with Mushrooms Watermark 2

If you are gluten free, wild rice or quinoa would work as well.  We ate ours warm, but I think it would be a great cold dish as well.

Farro with Spinach and Mushrooms

Farro with Spinach and Mushrooms


  • 3 cups vegetable broth
  • 1 1/2 cups farro
  • 1 8oz package of mushrooms sliced thin
  • 1/2 yellow onion (or 1 cup chopped)
  • 1 garlic clove minced
  • 2 T white wine vinegar
  • 1-2 handfuls of spinach
  • 2 T oil (I used walnut oil)


  1. In a saucepan , add the farro and vegetable broth and cook on medium heat until all the broth is absorbed.  In another saucepan , saute oil, garlic, onion and white wine vinegar medium high heat and cook for about 6-8 minutes. 
  2. Add mushrooms and stir for another 5 minutes or so. 
  3. Once the farro is done, add it to the sauce pan with the mushroom onion mix. 
  4. Add salt and pepper to taste and lastly add in the spinach and cook until slightly wilted. 
  5. Remove from heat and serve immediately or refrigerate for later.  Enjoy!


Join more than 35,000 subscribers and start gettiing free recipes direct to your inbox!

You may also like

36 thoughts to “Farro with Spinach and Mushrooms”

    1. Perfect recipe -- I was searching for a farro-spinach-mushroom dish, and yours was the best answer. It was so tasty and satisfying; thank you. The white wine vinegar & the walnut oil worked deliciously together, and the chewy bite of the farro was a nice contrast to the spinach & mushrooms.
  1. YUM. Farro is one of my favorites! I have some mushrooms to use up very soon so this will be a perfect option. Maybe even tonight!
  2. I want to try this and I have everything EXCEPT the white wine vinegar. Could I use another vinegar - would balsamic work? Or lemon juice?
    1. You can use regular balsamic, but the taste will be slightly different. The white balsamic adds an acidity and slight sweetness to the dish.
  3. I have made this so many times I can't count. I've added things to it, such as corn or peas and it turns out wonderfully different each time. I didn't have the vinegar when I was making it one time but did have Meyer Lemons and I used them... outstanding! Great recipe!
  4. This is the first time I have eaten or cooked with farro. What a pleasant surprise. The only change I made was to sauté the mushrooms with the onion and garlic. Then I added the cooked farro and then stirred in the white wine vinegar. I followed everything else exactly. My husband and I both enjoyed the flavor very much. We will see how the leftovers taste cold but I suspect we will prefer it hot again. Yummy change from the norm. I think it might also be good by adding already roasted asparagus rather than the spinach for a change. Great recipe.
  5. i made this once already and loved it. do you think i can substitute kale for the spinach? i have a bunch i need to use up... thanks for all your great recipes!!!
  6. I made this last night. It was SO good and really quick and easy. I'm going to double the mushroom/spinach mix next time because I ended up with a lot of extra farro.
  7. You know when the 8-year-old looks up from her bowl and says, "You're going to make this again, right?" that you have a winning recipe. Thank you! I'm scared of vinegar so I only added half the amount, but that was the only alteration I made. Good stuff!

Leave a Reply

Your email address will not be published. Required fields are marked *