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farrorisotto3This dish is quick enough for a work night, but elegant enough for company, and is perfect as an entrée or side dish.  Personally, I scarfed a bowl of it in front of the TV, but you’re welcome to serve it in your good china to dinner guests. Farro has a lovely nutty flavor and chewy, not tough, texture.  The earthy mushrooms and savory thyme add richness and depth (not to mention anti-oxidants and essential nutrients!)

I posted about versatile, delicious farro before.  Until recently, I used slow-cook farro, which I could only find online. Then – all of a sudden -Trader Joe’s started stocking “10 Minute Farro.”  I’m glad I decided to give it a try. It’s not quite as good as the slow cook, but it’s pretty darned close. It will now be a staple in my pantry (which in my tiny apartment is actually one small cabinet) to help me whip up easy meals on the go. I used 1/2 a package for this dish, the rest will go toward my Farro Breakfast Porridge.

This dish calls for a healthy dose of vegan Parmesan, which I keep on hand at all times. If you don’t want to (or have the time to) make your own, there are brands for purchase.

Farro “Risotto”


  • 1/2 bag (4.4 oz) 10-minute farro
  • 2 tablespoons olive oil
  • 3 tablespoons margarine (I use Earth Balance)
  • 1 cup chopped white mushrooms
  • 1/2 cup chopped sweet onion
  • 2 cloves of garlic, minced
  • 1 cup low-sodium vegetable stock
  • 2 springs worth of fresh thyme leaves
  • Vegan Parmesan







Cook farro in a large pot, according to package directions (mine stated to boil for 10 minutes) and drain well.  Set aside.

In a large skillet, over medium-high heat, warm the olive oil and 2 tablespoons of the margarine. Add the mushrooms and onion, cooking until the onion becomes translucent and tender, about 8 minutes.  Add the minced garlic and cook, stirring constantly, for 1-2 minutes, making sure it doesn’t burn. Add the vegetable stock and fresh thyme. Bring to a boil and cook until the stock has reduced by about 1/2 and the mixture has thickened.  Add the last tablespoon of margarine. Turn off the heat, add the drained farro to the sauce pan, and stir well.


Sprinkle with vegan Parmesan, to taste.


You may also enjoy:

Polenta with Mushroom & Spinach Ragout              Coconut Curry Soup

polenta3                                      coconut curry soup