Recipe By Chef John
Published Mar 3rd
Prep 15m Cook 55m Additional 20m Ready In 90m
Servings 6 servings Calories 193.5

We don’t get to eat a lot of food that’s identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun. They must have had mushrooms and fermented cream back then, so it’s easy to imagine Cleopatra and Mark Antony enjoying this dish.

Recipe Ingredients

  • ½ ounce dried porcini mushrooms
  • 2 tablespoons olive oil
  • 10 brown mushroom caps, diced
  • salt to taste
  • ½ onion, diced small
  • 2 cloves garlic, minced
  • 1 cup pearled farro, rinsed, or more to taste
  • 3 cups chicken stock, divided
  • 2 tablespoons creme fraiche
  • 2 tablespoons chopped fresh flat-leaf parsley
  • freshly ground black pepper to taste
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste

Cooking Directions

  1. 1 Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms.
  2. 2 Heat olive oil in a pot over medium-high heat. Saute brown mushrooms with a pinch of salt in hot oil until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium, and cook and stir until hot, 2 to 4 minutes.
  3. 3 Stir onion into mushrooms; cook and stir until translucent and golden, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  4. 4 Pour farro into mushroom mixture; stir until farro is coated in olive oil. Increase heat to high and add 1 cup chicken broth with a pinch of salt to mushroom mixture; bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes.
  5. 5 Increase heat to high and stir remaining chicken broth into farro mixture; bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro is starting to get tender, about 15 minutes. Remove the lid from the pot and continue simmering uncovered until farro reaches desired tenderness, about 15 minutes more.
  6. 6 Reduce heat to low; stir creme fraiche and parsley into farro mixture. Season with salt and black pepper. Stir Parmigiano-Reggiano cheese into farro and ladle into bowls.

Nutrition Facts

  • Calories 193.5
  • Carbohydrate 27.8 g
  • Cholesterol 8.6 mg
  • Fat 8.2 g
  • Fiber 1.1 g
  • Protein 6.5 g
  • Saturated Fat 2.2 g
  • Sodium 400.9 mg
  • Sugar 1.8 g

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Chef's Notes

You can buy dry farro in whole-grain form, but I prefer the pearled style, where the tougher outer layer has been polished down. Mine took about 40 to 45 minutes to cook, but that will depend on the brand you buy, as the sizes and amount of polishing can vary; You can strain and use the soaking liquid in the dish, but after only 20 minutes it's fairly weak, and I wanted the extra flavor of chicken broth, so I didn't use it. If you soak them for a longer time, and/or want to stay vegetarian, then go for it.
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  1. Substituted whole grain couscous for farro, sour cream for crime freche, plus added broccoli stems and fresh peas. I just adjusted the cooking time and approach for the grain I had. I LOVE this recipe and am definitely making it again. I would expect using spinach and carrots would also be delicious.
  2. I used assorted wild mushrooms and the broth that came from reconstituting them.
  3. Didn't have wild mushrooms. Used 8 oz baby bella's Everything else the same. This is a keeper
  4. This was a big hit! No leftovers. Will definitely make again
  5. I've made this recipe multiple times now and keeping coming back to it. I've just used regular porcini or portobello mushrooms and subbed sour cream for creme fraiche. Reliable and tasty -- probably even better as written.
  6. I found this recipe after searching for Farro. I love mushrooms so I decided to try it. I actually mixed this recipe with the Heathly warm Farro salas recipe on this site. That recipe includes spinach (actually kale) and crumbled feta. I followed this recipe mainly because of the mushrooms and the items in the - Read more ...
  7. First time faro cooker here... and huge success. I followed the recipe to a T but still needed to cook the farro about 15 minutes longer than the recipe suggested. My daughter who doesn't eat mushrooms cleaned her plate! I would say this dish is definitely flavourful with a great texture and the creme fraiche - Read more ...
  8. This is a great recipe if you're making farro for the first time. I used a bit more farro (1.25-1.5 cups) and increased the chicken stock (vegetable) to 4 cups. I let the farro cook about 20 minutes longer than suggested, which I think was a fortunate accident. There were no procini mushrooms at my - Read more ...
  9. The only thing I can say is...OMG! It is, to my taste, better than risotto and this is totally a keeper. I followed the recipe exactly as it was because I never cooked farro before and didn't feel adventurous. Actually I substitutes one thing...sour cream for crème fraiche but hat's it! It is PERFECT as - Read more ...