Farro with Mushrooms and Marjoram

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farro with mushrooms and marjoram

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, all you need to do is submerge it in cold water, simmer it for 15 to 20 minutes (depending on how 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 garlic and mushrooms, seasoned the mix with salt and pepper and roasted it in the oven under a drizzle of olive oil. I mixed some chopped 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!

farro grain


Related Post:

This recipe works great as a side dish with this Roasted Cornish Game Hen with Homemade Seasoning Salt:

roasted cornish game hen with homemade seasoning salt

farro with mushrooms and marjoram
Print Recipe
5 from 3 votes

Farro with Mushrooms and Marjoram

A great and easy recipe for a delicious side dish of roasted farro with mushrooms and marjoram. Works perfectly with poultry.
Cook Time45 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: farro, marjoram, mushrooms
Servings: 2
Calories: 470kcal


  • 1 cup farro
  • 4 ounces beech mushrooms
  • 8 ounces oyster mushrooms
  • 2 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • a little bit of olive oil
  • 1.5 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.


Calories: 470kcal

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  1. Beth Dunham says:

    Farro, yum! Thanks for sharing this, I want to try it out with chanterelles when they appear.
    Your work is stunning Nicole! I’m just discovering your blog, and I’m loving every bit of it – great recipes, styling notes, and beautiful photography.

    • Nicole B. says:

      Chanterelles are the best, they will be fantastic in this! Thank you so much for your kind words, Beth, I really appreciate them. What a nice way to start the day!

  2. Pingback: weekend reading
    • Nicole B. says:

      Thanks, Thalia! I only started making it very recently and I was really surprised at how tasty it is. Planning to buy a huge bag in bulk soon. :)

  3. Marisa Franca @ All Our Way says:

    YAH!! You made the farro. I knew you’d like it and I knew your shot of the farro would be outstanding! I like the shots of just the faro. Okay, I just learned something new — arsenic?! Oh yuck!! Good thing I’m not that much of an aficionado of brown rice. Have a great weekend.

    • Nicole B. says:

      I absolutely love it, thank you so much for the inspiration! Hope you have a wonderful weekend as well! :)

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