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!

Ingredients

  • 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)

Instructions

  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.

Notes

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:

Yield:

6

Serving Size:

1

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. Kalyn, it looks amazing! It’s healthy, it’s beautiful, great dish!

  2. That looks fantastic – and I bet it’s a grain I’ll be able to find here. I’m trying to add more grains as well. Mon mari it tolerant, so far… mushrooms alwys help ;-))

  3. I popped into your blog on the right day, this is as delicious as the tofu recipe! It looks very hearty, earthy and satisfying and of course tasty!

  4. I’d never heard of farro before. This dish looks really tasty–I’ll have to scour around a bit to see if I can find some.

  5. delicious!

  6. I’m so glad you highlighted farro, Kalyn. It’s such an amazingly healthy and satisfying grain. My MIL turned me onto it a couple of years ago and I’m hooked. I can’t wait to try it with mushrooms and balsamic!

  7. Helen, and anyone else who’s wondering about it, my Whole Foods Store also told me that farro and spelt are the same thing. However, after reading this book and doing some online research I’m quite sure they are similar, but not exactly the same. I do have some of both,so maybe I’ll cook them in the same way and do a taste comparison. I think farro is chewier for one thing, although it will be interesting to see how similar they are. Spelt is certainly cheaper if there’s not a big difference in flavor.

  8. Hi Kalyn, I was talking to a spelt producer at the Real Food Festival a couple fo weeks ago and he told me that Farro and Spelt are the same grain – it’s just that Farro is the Italian word for spelt and is therefore the term that you use in the US, while in the UK we use spelt. It seems that you have different info though – now I am really confused!!

  9. I have been wanting to try farro and this sounds like a great way to do it!

  10. I’ve only cooked with farro once — in a tart that was featured in Gourmet last year. It was awful, and whether the fault was with the grain or the recipe, I don’t know — but it all got mixed together in my mind and I haven’t tried farro since. Time to have another go; I love mushrooms with thyme, so this is definitely my kind of recipe.

  11. I love farro! Thanks for the recipe, Kalyn . . .

  12. Since I’m another person who has never tried farro, but thought about it a lot, this post was extremely informative and interesting. You make it sound wonderfully delicious, so it’s time for me to go on a farro hunt (since Amazon, for no rational reason, won’t ship their grocery products to Alaska). Thanks for a wonderful WHB entry!

  13. Though I eat grains on a daily basis, I have never tried farro. I wish I had some on hand, because this recipe sounds wonderful. I can never resist mushrooms!

  14. This looks delicious! I will have to substitute with something as no farro is found here either. I can’t wait to see what else you cook with this cookbook, I think I would *love* it!!

  15. Katerina, at least I know I’m not the only food blogger who hadn’t tried it!

    Sue Bette, I checked and I’m sorry to report that the farro from there is not any cheaper than the brand I have, which is available at Amazon.com. At least people can get it online though, so that’s nice.

  16. Hi Kalyn – great post! I am able to buy farro at the Pasta Shop in Berkeley – but they do have an online store and you can purchase in bulk:
    http://markethallfoods.com/store/

  17. Sounds really good! I still haven’t tried farro, for shame.

  18. Rachel and Ann, thanks for the reminder because when I saw your comments I realized I forgot to say how much I LOVED farro when I finally got to try it, so just edited my post a bit!

  19. I’ve become a huge fan of farro. While I adore risotto, I find that farro is lighter and better suited for warmer weather.

    Love the addition of balsamic vinegar to your recipe!

  20. Yummy! I love farro and mushrooms!