This recipe is a regular in my weekday dinner rotation. It comes together fairly quickly, passes my fussy kids’ taste test, and feels deeply satisfying with just a hint of gourmet. If you’ve never tried the unique, nutty grain that is farro, this healthy but yummy farro recipe is a perfect introduction — in fact, making this dish was one of the first times I cooked with farro, and I’ve been a huge fan ever since.
In this mushroom farro bowl, the grain’s naturally chewy texture pairs beautifully with the earthy depth of sautéed cremini mushrooms and the rich, melty combination of parmesan and gruyère. Packed with plant-based protein and wholesome grains, it’s a nourishing vegetarian dinner that feels both hearty and balanced. A handful of fresh parsley adds brightness, giving the dish that just-picked-from-the-garden freshness. It’s cozy comfort food that manages to be both wholesome and indulgent — perfect for busy weeknights or slow, cozy evenings.
Gooey, melty cheese meets savoury mushrooms and nutty farro in a marriage of texture and flavour.
What Is Farro?
Farro is an ancient grain known for its nutty flavour, chewy texture, and impressive nutrition profile. It’s rich in fibre, protein, and minerals like magnesium and iron, making it a hearty alternative to rice or quinoa. Because it holds its shape well after cooking, farro is perfect for grain bowls, soups, and salads — and it adds a satisfying bite to this mushroom and cheese bowl.
How to Cook Farro for This Bowl
Start by giving the farro a quick rinse under cold water — this helps remove any dust or starch that can make the grains sticky. In a deep pan or pot, heat about two tablespoons of olive oil and sauté the chopped onion until soft and translucent. When it’s ready, the onion should look glossy and smell sweet. Add the minced garlic and cook it for just about 30 seconds; it should stay fragrant, not browned. Then stir in the farro and let it toast gently for a minute or two, stirring often — this step deepens the flavour right from the start.
Simmer Farro in Vegetable Broth for Maximum Flavour
Once the farro is toasted, pour in the vegetable broth and a cup of water. Bring everything to a gentle boil, then reduce the heat to medium so it stays at a light simmer. Let it cook uncovered, stirring occasionally, for about 25–30 minutes for semi-pearled farro (see below for other varieties). You’re looking for a texture that’s tender on the outside but still slightly chewy in the centre — al dente, like pasta. If the liquid absorbs before the grains are ready, just add a splash of water and keep cooking. Once it’s done, take the pan off the heat and set it aside.
How To Cook Different Types Of Farro
When it comes to farro, not all grains are created equal — and the type you use will affect cooking time.
Whole farro has the most chew and nutty flavour, but it takes the longest to cook, usually around 45–60 minutes.
Semi-pearled farro has had part of its outer bran removed, so it cooks faster (about 25–30 minutes) while still keeping a pleasantly chewy texture — this is what I usually use for weeknight dinners.
Pearled farro cooks the quickest, around 15–20 minutes, because most of the bran has been removed, giving a softer, almost creamy bite.
No matter which type you choose, rinse the grains well before cooking, and adjust the liquid slightly if the farro isn’t tender when the water is absorbed.
How to Sauté Cremini Mushrooms for Farro Bowls
While the farro cooks, chop your cremini mushrooms. Heat the remaining tablespoon of olive oil in a separate skillet over medium-high heat, then add the mushrooms. Sauté until they’ve released their liquid and turned golden brown around the edges — about 5–7 minutes. The goal here is to cook off all that moisture so the mushrooms get rich and flavourful instead of soggy. Once they’re ready, set them aside for a few minutes while the farro finishes up.
Combine the Farro, Mushrooms, and Cheese
With the farro still warm, stir in the sautéed mushrooms, parmesan, gruyère (or cheddar), and a generous handful of fresh parsley. The residual heat will melt the cheese into a creamy coating and wilt the parsley just slightly. Add a few grinds of black pepper, give it all a good stir, and taste — the result should be savoury, nutty, and full of cozy, earthy flavours.
The Role of Parsley
Fresh parsley isn’t just a pretty garnish for this farro bowl — it’s actually a key flavour component. Its bright, herbaceous notes cut through the richness of the cheeses and mushrooms, highlighting the umami and tying all the savoury elements together. Stirring in the parsley just before serving ensures it retains its freshness and vibrancy, giving every bite a subtle lift that balances the hearty, earthy flavours.
🍷 Wine & Drink Pairing:
Unoaked or lightly oaked Chardonnay
Crisp apple and citrus flavours balance the richness of the cheeses and umami of the mushrooms.
Pinot Noir (especially from Oregon or Burgundy)
The bright acidity and cherry-raspberry notes complement the earthy mushrooms and nutty farro without overpowering the dish.
Non-alcoholic? Sparkling apple cider or dry sparkling grape juice
The bubbles and natural sweetness refresh the palate and echo the brightness of a Pinot Noir.
Serving Ideas & Variations for Farro Bowls
This rustic farro bowl is versatile enough to adapt to whatever you have on hand. Try topping it with a poached or fried egg for extra vegetarian protein, adding roasted seasonal vegetables for more depth, or swapping gruyère for a sharp cheddar to change the flavour profile slightly. Leftovers are fantastic, too — the flavours meld even more the next day, making it a great option for meal prep or a quick lunch.
Serve it on its own or alongside a crisp salad. Finish with an extra sprinkle of parsley on top for colour and freshness, and enjoy your bowl of rustic comfort food.
Did you make this recipe?
Tag @sageandparsleyfood on Instagram or @sageandparsley on TikTok and use #MadeWithSageAndParsley — I'd love to see what you made! You can also leave me a comment below if you have any questions, happy cooking! 🍄🟫 🔥
