Farro with mushrooms and marjoram makes a wonderful side dish for poultry. The cooked farro is tossed with garlic and mushrooms and roasted in the oven with a bit of olive oil. The fresh marjoram intensifies the earthy mushroom flavor and makes this dish special.
Farro is my new favorite grain. If you’ve never had it, I would describe it as similar to brown rice but without any of the mushi- and stickiness. That is a huge plus in my book because the weak texture is what really turns me off about brown rice.
Farro apparently also has higher nutritional value than brown rice and contains less arsenic. Arsenic? Yes, according to Consumer Reports arsenic can be a problem in brown rice. Well, good thing I never liked it then. :)
How to cook farro:
Farro is easy and quick to cook, you just submerge 1 cup farro in 3 cups cold water, heat it and simmer it for 15 to 20 minutes (depending on how chewy you like it) and then drain it. Done. By itself it is, of course, extremely boring (it is a grain after all) but once you flavor it up with other stuff it becomes quite tasty.
What I did for this recipe was toss the cooked farro with 2 minced garlic cloves, 4 ounces beech mushrooms and 8 ounces oyster mushrooms, then I seasoned the mix with 1/2 teaspoon kosher salt and 1/4 teaspoon ground pepper and roasted it in the oven under a drizzle of olive oil. I mixed 1.5 teaspoons chopped fresh marjoram in to add a fresh spring vibe and then served the dish with a roasted Cornish game hen. It was absolutely delicious and when I say that about a grain, trust me that really means something!
RECIPE NOTE: This recipe works great as a side dish with this Roasted Cornish Game Hen with Homemade Seasoning Salt.
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Farro with Mushrooms and Marjoram
- 1 cup farro
- 4 ounces beech mushrooms
- 8 ounces oyster mushrooms
- 2 garlic cloves, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- a little bit of olive oil
- 1 ½ teaspoons fresh chopped marjoram
- Heat the oven to 400 degrees F.
- Add farro and 3 cups of cold water to a saucepan.
- Bring to a low boil and cook to desired doneness (15 to 20 minutes).
- Drain the farro and set aside.
- Carefully toss the mushrooms in a bowl with the garlic and the farro.
- Spread the mix out on a parchment-lined baking sheet.
- Sprinkle evenly with the salt and the pepper.
- Drizzle a little bit of olive oil evenly over the mix, then roast in the oven for 15 minutes.
- Sprinkle evenly with the marjoram and serve as a side dish with poultry.