Mushroom and Farro Stew

Author: Recipes_kw
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Diabetes: Low Sugars!
Hypertension: Low Sodium!
Prep Time 1 hr
Total Time 1 hr
Course Main Course, Side Dishes, Stew
Cuisine American
Servings 4 Servings


  • Stove
  • Dutch Oven
  • Microwave


  • 4 cups vegetable broth ***Click on our Homemade Vegetable Broth link
  • 1 1/2 cups farro
  • 1 tsp salt
  • 1 tsp black pepper fresh cracked
  • 2 cups mushrooms Portobello caps, sliced 1/2' wide
  • 1 cup mushrooms assorted, trimmed, quartered
  • 2 tbsp olive oil extra virgin
  • 1 cup onion chopped fine
  • 3 cloves garlic minced
  • 1 tsp thyme fresh, minced
  • 14.5 oz tomatoes canned, drained, diced, fire roasted
  • 2 tbsp parsley fresh, minced


  • Bring broth and farro to simmer in a large saucepan and cook until farro is tender and creamy about 22-25 minutes. Season with salt and pepper to taste, cover and keep warm.
  • Combine the Portobello and assorted mushrooms in a covered bowl and microwave until tender about 6-8 minutes.
  • Heat the olive oil in the Dutch oven over medium-high heat then saut√© the onions for about 7 minutes. Stir in the mushrooms and cook another 5 minutes until browned
  • Mix in the garlic, thyme, and tomatoes; continue to cook another 8 minutes until sauce thickens.
  • Remove pot from the heat, stir in parsley then serve atop farro. Enjoy!

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