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Farro with mushrooms and asparagus is one of those cozy bowls that always hits the spot. The nutty chew of farro, creamy tang of goat cheese, and bright hits of lemon come together in a way that feels both comforting and fresh. It works beautifully as a side for any dinner, but stands tall as a hearty vegetarian main on its own.
I made this when my garden asparagus first poked up in spring and my whole family requested seconds before I even sat down to eat. It is that satisfying.
Ingredients
- Vegetable broth: adds subtle flavor and extra savoury notes to the farro. Choose a low sodium broth for more control over seasoning
- Farro: this sweet chewy grain has a heartiness that stands up well to veggies. Look for whole farro rather than pearled for best texture
- Olive oil: brings richness and helps veggies brown. Use a fruity extra virgin oil if possible
- Mushrooms: give earthy depth. Try cremini or baby bella for plenty of savory taste
- Asparagus: balances the mushrooms with fresh green snap. Pick firm stalks with tight tips
- Garlic: lifts everything with its aromatic bite. Fresher cloves make a difference
- Shallot: adds gentle sweetness without overpowering. Look for plump bulbs
- Dried thyme: brings herby undertones. If you have fresh swap in triple the amount
- Lemon zest and juice: add brightness. Opt for unwaxed organic lemons if you can
- Kosher salt and freshly ground black pepper: for seasoning
- Goat cheese: adds that signature tangy creaminess. Choose a log for easy crumbling
- Chives: provide a finishing touch of herby freshness. Snip fresh chives right before serving
Step-by-Step Instructions
- Cook the Farro:
- Combine rinsed farro and vegetable broth in a medium saucepan. Bring to a boil over high heat then reduce to a simmer. Cook uncovered about thirty minutes or until the farro is chewy tender. Taste a grain to check for doneness
- Sauté Mushrooms and Asparagus:
- While farro cooks heat olive oil in a large skillet over medium high. Add mushrooms and let them cook untouched for two minutes so they develop color. Stir and add asparagus. Keep cooking for an additional four minutes gently stirring until everything looks softened and the asparagus is bright
- Build the Aromatics:
- Add minced garlic shallot and dried thyme to the pan. Sauté the mixture for one minute stirring continuously to release the flavors. The kitchen should smell amazing
- Brighten it Up:
- Add lemon zest and lemon juice to the pan tossing to coat the mushrooms and asparagus evenly. Sprinkle in kosher salt and black pepper tasting as you go
- Combine and Cream:
- Once the farro is ready drain off any excess broth. Pour the drained farro into the skillet of vegetables. Crumble goat cheese over the mixture. Stir gently until everything is creamy and the cheese melts in
- Finish and Serve:
- Sprinkle with freshly chopped chives and another squeeze of lemon if you like. Taste and add more salt pepper or goat cheese to hit your perfect creamy tangy balance. Serve warm while it is luscious and fresh
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I always look forward to using fluffy goat cheese in this dish because its creamy tang pulls every ingredient together. My kids giggle as they watch the cheese melt in and become part of the sauce. Sharing this at the table means everyone gets a scoop of spring on their plate.
Storage Tips
Leftovers keep well in an airtight container in the fridge for about three days. Warm it gently on the stove or in the microwave adding a splash of broth if it looks a bit dry. The flavors deepen as it sits so lunches the next day are even better.
Ingredient Substitutions
Swap barley or brown rice if farro is hard to find. Feel free to change up the veggies based on the season. Peas or green beans love this format too. Vegan friends can use a plant-based cream cheese in place of goat cheese and still enjoy all the richness.
Serving Suggestions
This dish is a natural with roasted salmon or grilled chicken. For a full vegetarian meal serve with a big leafy salad or pile it into a grain bowl. I like to top my bowl with extra chives and lemon zest for more brightness.
Cultural Note
Farro is one of the oldest grains nurtured across the Mediterranean. It was a staple for Roman legions and has found its way into modern kitchens for good reason. Its resiliency in both the field and on your plate is why dishes like this feel timeless and nourishing.
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Recipe FAQs
- → What type of mushrooms works best?
Cremini, white button, or baby bella mushrooms all have great flavor and texture for this preparation.
- → Can I use another grain instead of farro?
Yes, barley or wheat berries can be substituted, though cooking time and texture will vary slightly.
- → Is there a vegan alternative to goat cheese?
Tangy vegan cheese or a dollop of cashew cream provides a dairy-free creamy element while maintaining richness.
- → How can I enhance the lemon flavor?
Increase the amount of zest and finish with a final squeeze of fresh lemon juice just before serving.
- → What's the best way to serve this dish?
Serve warm as a main course, lunch bowl, or side alongside roasted chicken or grilled vegetables.