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Farro with mushrooms asparagus and goat cheese has become one of my weeknight favorites for spring and early summer. The chewy nutty farro pairs so well with earthy mushrooms bright asparagus and creamy tangy goat cheese all finished with lemon zest and lots of fresh herbs. It is satisfying as a main course or side and always tastes extra special even though it is so easy to make.
When I first served this for a family lunch it disappeared fast even with die hard carnivores at the table. Now I make it anytime we need a fresh comforting vegetarian meal.
Ingredients
- Farro: adds a chewy texture and nutty flavor look for pearled farro for quicker cooking and check dates for freshness
- Vegetable broth: infuses the grains with extra flavor use a low sodium option so you can control the seasoning
- Mushrooms: provide earthy umami choose fresh firm mushrooms avoid slimy or shriveled ones any variety works
- Asparagus: brings a bright crunch select spears with tight tips and vibrant green color
- Garlic: intensifies flavor pick plump cloves with tight skins for the best taste
- Shallot: adds subtle sweetness look for dry heavy shallots with no soft spots
- Olive oil: ensures even sautéing a good quality olive oil elevates the taste
- Dried thyme: gives herbal notes if possible rub it between your fingers to release more aroma
- Lemon zest and juice: make it lively and add freshness always zest before juicing for best results
- Kosher salt and black pepper: for seasoning use freshly cracked pepper for extra pop
- Goat cheese: creates a creamy finish opt for a log of goat cheese and crumble it yourself for best texture
- Fresh chives: add color and mild onion flavor look for perky green stems without yellowing
- Fresh lemon juice: for bright garnish optional but recommended
Step-by-Step Instructions
- Cook the Farro:
- Bring the vegetable broth and rinsed farro to a boil in a medium saucepan. Lower the heat to a gentle simmer and let it cook for about thirty minutes or until the farro is chewy yet tender. Drain any broth that remains before using.
- Sauté the Mushrooms:
- While the farro is simmering pour olive oil into a large skillet and heat over medium-high. Add the mushrooms and let them cook for about two minutes stirring now and then until they release moisture and start to take on a little color.
- Add Asparagus and Soften Vegetables:
- Stir in the asparagus pieces and continue cooking for four minutes. The vegetables should soften but still have a little bite. Stir occasionally so nothing sticks or burns.
- Layer in Garlic Shallot and Herbs:
- Lower the heat slightly add the minced garlic shallot and dried thyme. Sauté for one minute frequently stirring. This stage is when the vegetables become aromatic and the base flavor builds. Add the lemon zest and juice. Season with salt and pepper to your liking.
- Combine with Farro:
- Transfer the cooked farro to the skillet and mix gently until everything is well combined and coated in the pan’s flavored oils and juices.
- Finish with Goat Cheese and Herbs:
- Sprinkle the crumbled goat cheese over the dish stirring just enough that it melts into a creamy sauce. If you like your dishes extra creamy add a touch more cheese. Taste and adjust salt pepper or lemon juice as needed. Top with chives right before serving and squeeze on a bit more fresh lemon if you like.
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The goat cheese is my favorite part of this recipe its tangy creaminess makes the whole dish feel luxurious. Once I made this with a friend who had never tried goat cheese and she was surprised at how it brought everything together making each bite bright and rich.
Storage Tips
Keep any leftovers in an airtight container in the refrigerator for up to three days. For best texture reheat gently in a skillet with a splash of broth or water. The farro will continue to absorb flavors so don’t be surprised if it tastes even better the next day.
Ingredient Substitutions
You can swap farro for wheat berries spelt brown rice or even barley if you want to avoid gluten. Try feta instead of goat cheese for a saltier finish or toss in spinach or peas if asparagus is not in season. Oyster or cremini mushrooms give a stronger flavor than button mushrooms.
Serving Suggestions
This farro dish works beautifully as a main course with a big salad or a side next to roast chicken or fish. For gatherings I like to serve it on a large platter sprinkled with extra herbs and lemon zest. Leftovers are great stuffed into roasted peppers or spooned onto greens for a hearty lunch.
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Cultural and Historical Context
Farro has been a staple in Mediterranean cuisine for centuries valued for its nutty flavor and chewy texture. It is especially common in Italian countryside cooking and often paired with spring vegetables when they come into season. This dish carries that rustic tradition celebrating simple grains and fresh produce.
Common Recipe Questions
- → Can I substitute pearl barley for farro?
Yes, pearl barley makes a great substitute for farro. Adjust cook time as needed since barley may require longer simmering to become tender.
- → What kind of mushrooms works best?
Cremini or button mushrooms are both excellent choices, but feel free to use shiitake or a mix for added flavor complexity.
- → Can this dish be made vegan?
Absolutely. Replace goat cheese with a vegan cheese or creamy cashew spread to maintain richness and tang.
- → How should leftovers be stored?
Cool completely and store in an airtight container in the refrigerator for up to three days. Gently reheat before serving.
- → Is it possible to prepare the dish ahead of time?
Yes, cook the farro and chop vegetables in advance. Combine and reheat just before serving to preserve texture and freshness.