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mushroom, corn and black bean farro

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Is it possible to be obsessed with a grain? Because I think I’m a little bit obsessed with farro.

There are so many great things about this old school grain. Farro is, of course, a complex whole grain carbohydrate, but it is also packed with protein and fiber. For those of you sensitive to gluten, farro does have gluten in it, but the structure makes it low gluten, which means it is tolerable for some people.

And the best thing about farro? The taste and texture! It’s a little bit like pasta—you cook it until it is al dente—and it comes our chewy, nutty and…awesome! I’m totally obsessed.

I’ve been using farro for both savory and sweet dishes. We had it the other morning with a little bit of cinnamon and some cookies apples—it was incredible! And I love mixing it with savory flavors for a well-balanced lunch salad. This time around, I mixed some cooked farro with some fresh flavors like garlic, cilantro and lime. The end result is a Latin inspired farro dish that will surprise and satisfy!

Farro is relatively easy to find—I buy it in the grain section (next to the rice) in my regular grocery store. If you are struggling to find it there, you might check out your local health food store or Italian grocer. If you still can’t find it, you can sub in other whole grains—like quinoa or barley—in place of the farro.

mushroom, corn and black bean farro

mushroom, corn and black bean farro

Yield: 4-6 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This time around, I mixed some cooked farro with some fresh flavors like garlic, cilantro and lime. The end result is a Latin inspired farro dish that will surprise and satisfy!


  • 1 cup pearled farro
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 ounces baby bella mushrooms, sliced
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 2 cups frozen corn
  • 1 can black beans, drained and rinsed
  • 1/2 cup finely chopped cilantro
  • Juice of 1/2 lime


  1. In a medium saucepan, combine farro and broth. Bring to a boil over high heat, reduce to low and simmer until all the broth is absorbed.
  2. Meanwhile, heat olive oil in a skillet over medium-low heat. Add onions and garlic and cook until tender, about 3 minutes. Add in mushrooms, cumin, salt and pepper and cook until mushrooms are soft, about 7 minutes. Remove from heat.
  3. In a large bowl, combine cooked farro, mushroom mixture, black beans, cilantro and lime juice. Toss to combine. Serve warm or chill for an hour and serve cold.

Have you ever had farro before?

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

Leave a Reply

9 Responses
  1. Wynn Zetterberg

    Yes, I have had farro and it’s delicious. By far my favorite grain. Unfortunately, my gluten sensitivity won’t allow me to eat it anymore, but if I could I’d eat nearly every day. I’m glad you found it, because it totally worth talking about and sharing the good news with everyone. And like all things, the more people who buy it, the cheaper it’ll become for everyone, because it is a little more pricey than other grains.

  2. I am seriously jazzed about this recipe. I’ve never had farro before, but I definitely want to try it now! I’m all about recipes that pack in the protein 🙂 Seriously, I want to make this, like, tomorrow for dinner. I’m intrigued about the recipe with apples and cinnamon, too! Guess I just need to give this grain a whirl!

  3. Alyssa

    I’ve never tried it but now I think I need to! Next time I go grocery shopping I’m planning to see if it’s in the bulk food section to save some $$. All aboard the farro train!

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