Farro with Fennel, Geen Beans and Mushrooms



4 cups cooked Farro (I make mine in rice cooker on brown rice setting)

1 small yellow onion, diced

2-3 cloves garlic, minced

1 fennel bulb, sliced and cut into 1 inch strips

1 lb. green beans, destemmed and cut in thirds

1 lb. mushrooms, any variety, quartered

2 Tbl olive oil

2 Tbl butter (grass fed or organic preferred)

splash of white wine

1 bunch parsley, chopped

Kosher salt and pepper


-Heat olive oil and butter in a large sauce pan

-Add onions, garlic and fennel – season with S&P – cook 3-5 minutes

-Add green beans and mushrooms – season with S&P – cook 5-7 minutes

-Let brown bits form on bottom of pan and the veggies cook

-Add wine and deglaze the pan, scraping up the brown bits and incorporating

-Mix in parsley and cook for 1 more minute

-Turn off heat and 1 scoop at a time add in farro and stir


Serve as a side or all on it’s own for a fabulous vegetarian dinner!



2 Comments Add yours

  1. Emma says:

    This looks really tasty, definitely going to give it a try. How long does farro take in the rice cooker? I’ve never tried that.

    1. About an hour, just like brown rice. Let your rice cooker decide 🙂

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