Ingredients
- 1 cup pearled farro
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups mushrooms (cremini, shiitake, or portobello), chopped
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute.
- Add chopped mushrooms; cook until golden, about 8 minutes.
- In a pot, bring vegetable broth to a boil. Stir in farro and simmer for 25-30 minutes. Drain excess broth.
- In a bowl, combine sautéed mushrooms, cooked farro, thyme, salt, and pepper. Transfer to a greased baking dish.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 15 minutes until toasted.
- Drizzle with olive oil and garnish with fresh thyme before serving.
Notes
Feel free to substitute farro with barley or quinoa. Add roasted vegetables for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian