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!