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vegan farro recipe with broccoli and shiitakes in a pan
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5 from 1 vote

Vegan Farro Recipe with Broccoli and Shiitakes

I originally created this vegan farro recipe as a Thanksgiving main dish for those who don't do animal products. It doubles as a side dish for everyone, since it plays well with traditional holiday flavors. But don't save it for the holidays — its savory goodness is welcome anytime. Serves 4 as a main or 8 as a side.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Grains
Cuisine: American
Keyword: vegan farro recipe
Servings: 4
Calories: 360kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 1 cup (200 grams) whole or semi-pearled farro
  • 1 teaspoon fine sea salt
  • 2 tablespoons (30 ml) olive oil
  • 1 medium red onion thinly sliced or 2 medium shallots, minced
  • 8 ounces (227 grams) sliced shiitake mushroom caps
  • 6 cloves garlic chopped
  • 1 medium head broccoli cut into small florets (reserve the stems for another use)
  • 1 tablespoon (15 ml) soy sauce
  • ⅔ cup (150 ml) water or good veggie broth
  • ½ cup (60 grams) grated parmesan cheese, vegan or regular
  • ½ teaspoon freshly ground black pepper

Instructions

  • Place the farro in a medium pot with cold water to cover by an inch. Soak for 20 minutes.
  • After 20 minutes, drain the soaking water and add fresh water to cover the farro by two inches. Add the salt.
  • Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the farro is as tender as you like, starting at about 25 minutes for semi-pearled and up to an hour for whole farro. Once the farro is cooked through, the optimal spot on the chewiness to creaminess spectrum is just a matter of preference.
  • Drain.
  • Meanwhile, heat the olive oil in a 12-inch skillet over medium-high heat.
  • Add the onion or shallot, mushrooms, and garlic and cook, stirring occasionally, until the onion is soft and the mushrooms have reduced substantially in volume, about 7 minutes. Lower the heat if necessary to prevent the onion and garlic from browning.
  • Add the broccoli florets, soy sauce, and water or broth to the pan.
  • Cover and simmer until the broccoli is quite tender, 5 to 7 minutes more. (Cook the broccoli only as much as you like it cooked. I prefer this dish without any hint of crunch.)
  • Remove the lid and cook one minute more to reduce any remaining liquid to just a few tablespoons.
  • Off the heat, add the drained farro and the parmesan cheese to the pan. Stir well and season with pepper. Serve warm.

Notes

  1. If you'd rather pressure cook the farro, here's how to do it in the Instant Pot.
  2. If you're in the mood for a little extra vegan protein, one to two cups of cooked French lentils make a great addition to this dish, with no further changes needed.
  3. This recipe keeps very well in an airtight container in the fridge for a week and can be reheated in the microwave before serving. Feel free to make it in advance.
I first published this recipe here way back in 2010. I've since updated the post for clarity, but the recipe remains the same.

Nutrition

Calories: 360kcal | Carbohydrates: 53.4g | Protein: 16.3g | Fat: 11.8g | Fiber: 14.2g