Farro Pilaf with Mushrooms and Sage

Posted by: EatFree

>> Vegetarian

Farro by far is my favorite grain if I had to choose-mostly for its texture, which is just perfectly chewy and al dente when cooked properly.  The mushrooms in this dish add a nice earthiness along with the herbs.  Choose a variety of mushrooms to use as they add more complexity to the dish than otherwise.  And as always, pick fresh aged parmesan.


  • 3 cups of dried gourmet mushrooms, rinsed
  • 2 tablespoons unsalted organic butter
  • 2 tablespoons minced garlic
  • 1/2 cup fresh sage leaves, loosely packed
  • 2 cups farro, rinsed
  • salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 2 cups grated parmesan


  1. Steep dried mushrooms in boiling water for 45 minutes.  Do not discard soaking liquid.
  2. Meanwhile, heat butter.  Add garlic and sage.  Stir constantly for 30 seconds.  Add farro, salt and pepper.  Stir constantly for 2 minutes to lightly toast the farro in the sage and garlic over medium low heat.  Add the mushroom soaking liquid and enough water to equal 2 cups.  Add red pepper flakes and thyme.  Stir and bring to a boil.  Cover and let simmer for 15 minutes or until all liquid is absorbed and farro is al dente. (Add more water if needed).
  3. Stir in mushrooms off heat and top with parmesan.  Enjoy!



This entry was posted on Monday, March 12th, 2012 at 2:17 pm and is filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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