Mushroom Farro Salad

Sometimes I make associations in my head between two things that have absolutely nothing in common. Once the association is made, I can’t undo it. When I hear the the word “farro”, I immediately think of Run DMC’s “Mary Mary”. Truth. “Farro-Farro, why ya buggin’?/ Farro-Farro, I need your lovin'”. Some things I can’t explain. This is one of them.

Mushroom Farro Salad

Love, love, love farro. It’s a great hearty grain that is similar to barley. It has a dense bite and a slightly nutty flavor. Farro holds up very well to other flavors and makes a great side dish!

Best bonus? Farro is one of the grains that is Passover-friendly!

Cooked and rinsed farro
Dice a medium size red onion

Saute onions until translucent

Pre-Sliced Baby Bella Mushrooms
(feel free to slice your own, but in this recipe
I’m more than happy to let the store do the work for me)
Add mushrooms and saute for a few minutes to brown,
but not to wilt mushrooms
Combine farro with mushroom and onion mixture

Mushroom Farro Salad

Serves 6 as a side dish


10 ounces farro (about 1 1/2 cups), cooked per package instructions
2 Tablespoons olive oil, divided
1 medium red onion, diced
10 ounces sliced baby bella mushrooms
Kosher Salt and freshly ground pepper
Chives to garnish (optional)


1. Cook farro as per package instructions. I prefer to boil about three times as much water than farro and then cook it like pasta, for about 10 minutes until al dente.  Drain and rinse.
2. Heat 1 Tablespoon of olive oil in pan.
3. Add red onion and saute on Medium/High until translucent, about 6 minutes.
4. Add sliced mushrooms and saute until lightly browned, but still firm, about 4 minutes.
5. Combine farro with mushroom and onion mixture.
6. Taste and add (based on your preference) remaining olive oil and sprinkle with kosher salt and freshly ground pepper.
7. Optional: Garnish with chopped chives.

Eat, Drink & Be Yummy!


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