Kalyn's Kitchen

Farro with Mushrooms, Thyme, and Balsamic Vinegar

Farro with Mushrooms, Thyme, and Balsamic Vinegar makes a tasty side dish, and the leftovers for this can be refrigerated and reheated. 

PIN Farro with Mushrooms, Thyme, and Balsamic Vinegar to try it later!

Farro with Mushrooms

I’m accumulating a lot of cookbooks, and sometimes I just don’t get around to trying anything from them, even when the recipes look great. That’s been the case with Lorna Sass’ great book, Whole Grains, Every Day Every Way (affiliate link). I’ve been reading this informative book for months, but this Farro with Mushrooms, Thyme, and Balsamic Vinegar is the first thing I’ve cooked from it.

The book has gotten me interested in many grains I’m not familiar with like farro, spelt, amaranth, and millet. I wanted to try farro for months, but I couldn’t find it anywhere in Salt Lake, not even Whole Foods! Then my generous brother Rand got some at the Ferry Building in San Francisco and sent it to me.

I loved the flavor of farro when I tried this recipe, and once I had my hands on some, I did find the same brand of Organic Italian Farro (affiliate link) at Amazon.com, hooray! You can also make this recipe with brown rice or barley if you don’t find any farro where you are.

What is Farro?

Farro is the Italian name for Emmer wheat, an ancient grain which is often confused with spelt (and in Italy it’s also called spelt, which adds to the confusion.) Apparently Farro (Triticum dicoccum) and spelt (Triticum speltum) are cousins, but they’re not the same grain. Both grains are high in protein but low in gluten, with spelt being even lower than farro. Both are also very high in B vitamins.

Farro is grown in many parts of Italy, Southern Europe and Morocco, and is often used as a whole grain side dish or in soups or risotto. Cooked farro has a pleasantly chewy texture and a slightly nutty flavor. Some types of farro need to be pre-soaked, but most farro imported from Italy to the U.S. will be “semi-perlato” which means that much of the bran has been removed, and it cooks quickly.

Because the plant produces low yields, it’s relatively expensive compared to other types of grain, but that doesn’t seem to be stopping it from gaining increased popularity among health-conscious food lovers. 

This is the way the farro looked before it was cooked. You can almost tell by looking that some of the bran has been removed, so this is definitely “semi-perlato.”

I followed Lorna Sass’ instruction for cooking the farro in water, and here’s how it looked once it was cooked.

Browning the mushrooms well is essential to the flavor of this dish. I cooked them about 5 minutes over fairly high heat.

I was quite excited that I had fresh thyme from my garden to make this, but you could also use frozen thyme or even dried thyme.

Make it a Meal:

This would taste great with Pork Chops with Balsamic Glaze or Chicken and Quickly Roasted Asparagus served with Tahini Sauce.

More Bloggers Who’ve Discovered Farro:

Farro and Roasted Butternut Squash from 101 Cookbooks
Farro with Asparagus and Green Onion Sauce from A Veggie Venture

Farro with Mushrooms, Thyme, and Balsamic Vinegar

Farro with Mushrooms, Thyme, and Balsamic Vinegar

Yield 6 servings
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Farro with Mushrooms, Thyme, and Balsamic Vinegar makes a tasty side dish!


  • 1 cup uncooked farro
  • 3 T olive oil
  • 2 cloves garlic. each cut in half lengthwise
  • 1/2 cup diced red onions (see notes)
  • 24 oz. sliced baby bella (Crimini) mushrooms, sliced in 1/2 inch slices
  • pinch salt
  • 1/4 cup balsamic vinegar mixed with 1 T water
  • 1 T chopped fresh thyme (see notes)


  1. To make 3 cups cooked Farro you will need 1 cup farro, 1 3/4 cups water, and a pinch of salt.
  2. Have the water heating in a teakettle or pan so it will be boiling when you’re ready to add it to the farro.
  3. Use a heavy pan with a tight-fitting lid.
  4. Add the farro to dry pan and toast over medium-high heat until it starts to look and smell toasted, about 3 minutes.
  5. Turn off heat, and then carefully pour in the boiling water (it will boil up and sputter, so be careful.)
  6. Add the salt, then turn heat back on to a low simmer, cover pan, and let cook until the farro is tender, but chewy, about 20 minutes. (I would start checking after about 15 minutes. You may need to add a tiny bit more water.)
  7. Use a large heavy frying pan for the second part of the recipe.
  8. Heat the oil, then add the onion and garlic and saute until onions are starting to soften, about 3 minutes. Remove garlic and discard.
  9. Add sliced mushrooms and stems, sprinkle with a pinch of salt, and saute over medium high heat until mushrooms have released their liquid and are well browned, about 5 minutes (or longer, depending on your pan.)
  10. Stir in the balsamic vinegar/water mixture and cook until liquid is mostly evaporated, about 2 minutes. (If using dried thyme, add it with the balsamic vinegar.)
  11. Add cooked farro and heat 2-3 minutes, stirring gently. If your pan is not non-stick, you may need to add a bit of water when you heat the farro.
  12. When farro is heated through and moistened, add the fresh thyme (or use 2 tsp. frozen thyme , thawed) , stir, season with salt if desired and serve hot.


You can use shallots instead of red onion if you prefer. If you don't have fresh thyme you can use 2 tsp. frozen thyme or 1 tsp. dried thyme. If you can't find farro make this with brown rice or barley.

This recipe is adapted from Whole Grains, Every Day Every Way. (affiliate link)

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 214Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 27mgCarbohydrates: 32gFiber: 5gSugar: 6gProtein: 6g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:

Whole grains like the the farro used in this Farro with Mushrooms, Thyme, and Balsamic Vinegar are a perfect side dish for phase 2 or 3 of the original South Beach Diet, or any low-glycemic eating plan. This is too high in carbs for a low-carb diet.

Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.


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    37 Comments on “Farro with Mushrooms, Thyme, and Balsamic Vinegar”

  1. Delicious! thank you so much. I had cooked farro prepared but no idea what to with it. Love this dish!

  2. So glad you liked it!

  3. Tried this today with spectacular results!!!!!! Used homemade chicken stock in place of the water, and the balsamlmic vinegar makes this dish very special!! Will make this again and again!! Had trouble finding the farro, but fortunately the nature food store has it in bulk. My family approves of this great dish!! Thanks for posting!

  4. I'm making this again right now. I use the farro from Bluebird Grain Farms (www.bluebirdgrainfarms.com), no connection just a happy customer. It is the whole grain, not pearled or semi-pearled, not sure if this makes a difference. I find that 1 cup uncooked makes 2 cups cooked. I cook it for 30 minutes, not 20. I'm going to add a cup of leftover brown rice to make up the difference.

  5. I love farro, hope you liked it.

  6. Thanks for the recipe – found you through google, searching for farro recipes. Just made this for dinner – working on farro recipes for a new Sonoma Cafe!

  7. I am so jealous! I've never seen farro at my Costco.

  8. I found Farro at Costco and just tried it out. Very Good! I look forward to trying your mushroom recipe.

  9. Looks good, I’m planning to do something along these lines tonight!

  10. M, I’m not that experienced with cooking quinoa, but I’m guessing that either plain brown rice or brown and wild rice would work well in this.

  11. Mmmm…but I can’t have farro since the gluten factor. What are your thoughts on making this with quinoa? Or would you recommend a brown/wild rice blend? Or [plain] brown rice?

  12. Art, it does sound good. Thanks for sharing the recipe.

  13. I’ve recently become a great fan of farro. I use the semiperlato available at AG Farrari in Oakland. (Also available at The Pasta Shop and Whole Foods.)

    Here’s a great farro recipe:

    Saute one large shallot, diced in about 2 Tbsp extra virgin olive oil (I use Stonehouse). (1 minute medium high heat.)

    Add 1 cup sliced mushrooms (I use Bella, but any will do) and continue to saute about 3 more minutes.

    Add 1 cup semiperlato farro and continue to saute at medium high heat about 2 more minutes.

    Add 1/2 cup sherry (don’t use cooking sherry) and simmer about 5 more minutes.

    Add 1-1/2 cup beef broth, 2 diced carrots, and 2 diced celary stalks, cover and simmer 20 to 30 minutes. Stir every 5 minutes and begin checking after 20 minutes for desired doneness. Add additional broth, if needed.

    This is best made in a heavy duty steel frying pan.

    I don’t use any spices, but, depending on your taste add a verry little salt, some pepper, and terragon or basil. I recommend trying it without spices the first time.


  14. Thanks for your reply to my comment Kalyn – how confusing! I will definitely try to spread the word that spelt and farro are not the same thing!

  15. This dish looks fantastic! I think farro was what the Roman legions ate. Thanks for a great SB diet recipe.

  16. A lovely dish Kalyn…it looks SO appetizing. We love farro and I will definitely try this version, love the balsamic touch.