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Recipe: Roasted mushroom farro

Culinary instructor Ashley McGee shows us how to make a hearty, vegetarian dish.


Roasted Mushroom Farro

4 servings


  • 1 cup Organic Pearled Farro
  • 2 cups Vegetable stock
  • 1 tsp kosher salt (for in the cooking liquid)
  • ¼ pound cremini mushrooms, washed & quartered
  • ¼ pound white button mushrooms, washed & quartered
  • ½ onion, macedoine or ¼ -inch small dice
  • 1/3 cup good olive oil
  • Kosher salt & freshly ground pepper for roasted vegetables and to adjust seasoning at the end
  • 4 ounces fresh baby arugula, washed
  • 2 tablespoons chiffonade flat leaf parsley (fine threads – or minced if that isn’t your specialty)


Method of Preparation:

  • Preheat oven to 400ºF (unless using a convection oven, then lower)
  • Rinse the farro with cold water before cooking.
  • Bring the vegetable stock and 1 tsp. kosher salt to a boil. Add the farro; stir, cover and reduce heat to medium low and cook for 20-25 minutes or until all the stock is absorbed by the farro.
  • Meanwhile, in a bowl, toss both kinds of mushrooms and the diced onions with the olive oil, and a sprinkle of salt and pepper. Spread evenly on a baking sheet. Cook in the preheated oven for 15 minutes (or until mushrooms and onions look browned and cooked).
  • In a large bowl, toss the roasted vegetables with the hot farro. Add the fresh baby arugula and parsley; stir to coat and slightly wilt the arugula.
  • Taste and adjust for seasoning with the kosher salt and freshly ground black pepper.
  • Serve!