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One Pan Farro, Mushroom, and Peas

Enjoy this Mediterranean grain cooked in a fragrant broth with mint, thyme, and sweet paprika. It’s delicious with mushrooms and peas but can be adapted with your favorite vegetables.


2 tablespoons extra virgin olive oil

3 green onions, chopped

8-ounce baby Bella mushrooms, cleaned, trimmed and sliced

1 cup frozen peas

1 teaspoon chopped garlic

1 cup dry farro

1 teaspoon sweet paprika

1 spring fresh thyme, leaves only

2 ¼ cup vegetable broth (or chicken broth)

½ cup grated Parmesan cheese

¼ cup fresh mint leaves, chopped

Salt and pepper to taste


  1. In a deep skillet with a lid, heat 2 tablespoons of olive oil over medium-high heat.
  2.  Add green onions, mushrooms and peas; sauté for 3-4 minutes. Add fresh garlic and stir briefly until fragrant.
  3. Add farro, sweet paprika, thyme, and a little salt and pepper. Cook for 4-5 minutes, stirring regularly.
  4. Meanwhile, in a separate pot, boil the vegetable broth. Add the boiling broth to the farro mixture.
  5.  Bring everything to a boil, then lower heat to medium-low. Cover and cook for 20 minutes until the liquid is absorbed.
  6.  Remove from heat and add grated Parmesan and fresh mint leaves. Serve warm. Enjoy!

Nutrition: 300 calories, 6 gm fiber, and 13 gm protein

Recipe courtesy of The Mediterranean Dish


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