Lemon Garlic Farro with Mushrooms and Spinach
This nutty, chewy, whole grain lemon garlic farro is a simple yet elegant dinner idea! Filled with sautéed mushrooms and spinach, a touch of wine and plenty of flavor, it’s perfect for a date night in. Vegetarian with a dairy free / vegan option.
Let’s talk date night in food. You know, simple yet a bit fancier than your typical weeknight meal.
Which is exactly what we have here today!
So. We start with my favorite slightly nutty, chewy whole grain – farro. It’s kicked up a notch with some fresh lemon juice and garlic. Yes and yes. And easy peasy.
While the farro is cooking, we’ll sauté some mushrooms in a skillet and add in some red wine (white also works!). Do not be afraid of the wine here – it really just infuses a ton of flavor.
And then, we’ll quickly add in some fresh spinach, just until it wilts down.
Finally, we’ll top the whole dish off with some pine nuts for crunch and some shaved parmesan for a bit of saltiness.
Combining into a dish that is simple and uncomplicated yet feels like you have your fancy pants on.
Added bonus? You’ll have some wine open so you can pour yourself a big glass.
And then park it on the couch and relax to the max.
Additional Farro Recipes You Might Enjoy:
- Farro Fried Rice
- Fall Farro Salad
- Farro Meal Bowls
- Greek Farro Salad
- Vegetarian Farro Sloppy Joes
- Crockpot Vegetarian Chili with Farro
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the farro:
- 1 tablespoon olive oil
- 1 ½ cups pearled farro*
- 1 ¼ cups water
- 2 ½ cups low-sodium vegetable broth
- juice of 1 lemon
- 2 to 3 cloves garlic, minced
For the veggies:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 20 ounces baby bella mushrooms, sliced
- ¼ teaspoon salt
- pinch of pepper
- ⅓ cup dry red or white wine**
- 6 ounces fresh baby spinach leaves
- pine nuts, toasted if desired
- shaved parmesan or dairy free parmesan
For the farro:
- Set a medium saucepan over medium heat. Add in the olive oil. When hot, add in the farro and cook for 1 minute, stirring frequently. Add in the water and broth. Turn up the heat and bring to a boil.
- Cover, reduce the heat and let simmer for about 30 to 35 minutes, until the farro is tender but still slightly chewy.
- Drain off any excess liquid if there is any, then stir in the lemon juice and the garlic (start with the 2 cloves and add the 3rd if desired!).
For the veggies:
- Meanwhile, set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 to 3 minutes, until it starts to soften.
- Add in the mushrooms, salt and pepper and cook for about 5 minutes, until tender and the mushrooms have released most of their juices.
- Pour in the wine. Increase the heat slightly and cook for about 3 minutes, stirring occasionally, until most of the liquid has evaporated.
- Add in the spinach, a few handfuls at a time, and cook until wilted. Remove from the heat. Taste and season with additional salt / pepper as needed.
- Add some of the farro to a bowl. Top with some of the veggies and then sprinkle with the pine nuts and some parmesan.
*I use pearled farro since that’s the kind I can find at my local stores. If you use semi-pearled or whole farro, you’ll likely have to increase the cooking time. You want the farro to be nice and tender but still a little chewy. If at any point while you’re cooking the farro the liquid evaporates too fast, add in more water.
**To keep this dairy free / vegan - be sure to use a vegan friendly wine.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 269mgCarbohydrates: 42gFiber: 9gSugar: 9gProtein: 10g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.