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Mushroom farro with tomatoes and kale on a plate.

Mushroom Tomato Farro

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4
  • Category: Side Dish
  • Method: Sauté
  • Cuisine: Italian
  • Diet: Vegan


With just 10 ingredients, this mushroom farro with tomatoes is a simple mix of hearty grains and vegetables including chopped kale for greens.


  • 1 cup farro, rinsed
  • 3 cups water
  • 1 tablespoon olive oil
  • 2 scallions, thinly sliced, white and green parts separated
  • 8 ounces cremini mushrooms, sliced
  • 2 cups halved cherry tomatoes
  • 1 cup chopped kale
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  1. In a small saucepan over high heat, combine the farro and water. Bring to a boil, reduce the heat, cover and simmer the farro for 10 minutes until the grains are tender. Let stand for 5 minutes. Drain any remaining water.
  2. Heat the olive oil in a large skillet over medium high heat. Add the mushrooms. Sauté for 3-4 minutes until they start to brown. Add the tomatoes and kale and continue cooking for 4-5 minutes until the tomatoes turn a bit juicy and the kale has wilted slightly.  Add the garlic, salt and pepper, sautéing until fragrant, about 1 minute.
  3. Stir in the farro and the green scallions.


Store leftovers in an airtight container in the refrigerator up to 3 days. Rewarm them in a skillet with olive oil on the stove or microwave them. You can also eat leftovers cold.

Keywords: mushroom farro