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Mushroom Farro
with kale and cranberry salad

Active: 45 min Total: 45 min
Farro has a nuttier flavor and slightly chewy texture than rice, but cooked with mushrooms and wine it produces a dish similar to Italian risotto without constant stirring.
Smarts: Pre-cooking the farro saves time on a busy weeknight without sacrificing flavor - the farro will absorb the cooking liquid even in a short cooking time.


Kale and Cranberry Salad:
  • Nuts, pecans - 1/3 cup , chopped
  • Vinegar, balsamic - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 3 Tbsp
  • Kale, baby - 5 oz
  • Cranberries, dried - 1/4 cup ((sub other dried fruit))
  • Cheese, goat - 3 oz , crumbled ((sub feta))
Mushroom Farro:
  • Farro, pearled and uncooked - 1 cup
  • Shallots - 2 bulbs , diced
  • Mushrooms, cremini or brown - 8 oz , sliced (look for pre-sliced)
  • Wine, white - 1/4 cup (sub stock)
  • Stock, any type - 1/4 cup
  • Heavy cream - 1/4 cup (sub half and half or milk, but sauce will be less creamy)
  • Oil, cooking - 1 Tbsp
  • Thyme, dried - 1/2 tsp


  1. Farro - Double if making Wednesday's meal. Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)
  2. Pecans / Shallots - Prep as directed and store separately. (Can be done up to 5 days ahead)
  3. Toast pecans - You can leave the pecans raw for the salad or, if you prefer, toast them in a dry skillet over medium heat until fragrant. (Can be done up to 5 days ahead)
  4. Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 2 days ahead)

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  1. Whisk vinegar, mustard and honey together in a large mixing bowl. Add olive oil while whisking. Top with pecans, kale, cranberries and crumbled goat cheese (wait to toss it all together until just before serving). Set salad aside while preparing farro.
  2. Heat a saute pan or skillet over medium heat. Add cooking oil and then mushrooms to heated oil. Saute until mushrooms are golden brown, ~5 minutes. Add shallots, thyme and a pinch of salt. Saute until shallots are fragrant, ~2 minutes more.
  3. Add farro (remember to reserve half if doubled for Wednesday), wine, stock and heavy cream (if using) to mushrooms and stir to combine. Simmer farro, stirring frequently, until most of the liquids are absorbed and farro is creamy and smooth, 4 to 5 minutes. Taste and season with some salt and pepper, if needed.
  4. Toss salad just before serving.
  5. Serve farro with salad on the side. Enjoy!



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