Farro Salad with Sauteed Mushrooms

Serves: 4-6 ? | Prep ⏰: 10 min | Cook ⏰: 25-35 min


  • 1 cup farro (cooked according to directions)
  • 2-3 Tbs EVOO (extra virgin olive oil) or avocado oil
  • 1 cup frozen peas
  • ¼ large red onion diced
  • 6-7 medium baby bella mushrooms sliced
  • arugula (approximately ½ – ¾ of a pre-packaged box washed)
  • 1 Tbs fresh lemon juice

Cookware: Saucepan to cook farro + large sauté pan


Cook farro according to directions (generally 1 cup rinsed farro to 1¾ cups water brought to a boil over a reduced heat, simmered for 20-25 minutes until water is absorbed). Uncover and set aside.

Using a large sauté pan, lightly coat the bottom of the pan with EVOO or avocado oil. Over a low flame add in frozen peas followed by diced red onions. Cover and let simmer until the onions soften, approximately 2-3 minutes.

Then uncover and add in sliced baby bella mushrooms, combining gently with the peas and onions.

NOTE: before adding in the farro, if your pan is dry add in a little more oil to avoid burning the farro.

Once combined and the pan is simmering, add in farro and combine all the ingredients well. Be sure to remove from the flame to not overcook the farro. 

Using medium-size salad bowl place arugula on the bottom… using less than a tablespoon of EVOO lightly drizzle over the arugula adding in the fresh lemon juice.

Gently toss. Using a generous helping of farro, scoop warm farro atop of arugula & serve.

FOR CHEESE LOVERS: (¼ – ​⅓ cup shredded parmesan)
After adding farro to the sauté pan, sprinkle ¼ cup of shredded parmesan to the hot mixture and combine.  Then set aside and proceed as above. Use the remaining shredded parmesan, sprinkled atop of the arugula after it has been tossed.