Mushroom + Broccoli Farro


  • Baby bella mushrooms, sliced or chopped
  • Broccoli, chopped
  • Farro
  • Kale, chopped
  • Garlic, minced
  • Cilantro, chopped
  • salt, pepper, cumin, oregano


  1. Cook Farro: I used 1/2 cup farro which made about 2 1/2 servings. Use about 3:1 ratio of water to farro. Bring salted water to a boil (1 tsp in 2 cups water). Rinse farro (1/2c) and add to the water once boiling. Cover. Simmer for 25 minutes (check it at 20 minutes and then at 5 minute intervals thereafter; cook until al dente)
  2. Heat 1 Tbsp olive oil in nonstick pan at medium heat. Add 2c mushrooms (chopped). Cook for two minutes. Add 2c broccoli (chopped). Cook another 3 minutes. Add 1 Tbsp minced garlic. Mix and cook another 2 minutes. Season with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp cumin, 1 Tbsp oregano.
  3. Add cooked farro to the vegetables along with any water remaining in the pot (it will boil off). Mix. Add chopped kale (about 2 handfuls of baby kale). Add 1-2 Tbsp chopped cilantro.


Farro is a grain that has a texture between brown rice and pasta. It is a good substitute for either.

One-half cup of cooked farro has about 4 grams of protein and 4 grams of fiber. With the addition of the veggies in this dish, you get about 20g protein and 11g fiber, along with plenty of Vitamin A, Vitamin C, and Calcium

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Published by M

Physician. Yogi. Lover of all animals, especially my dog.

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