Mushroom, White Bean & Farro Skillet
A rustic one-pan meal with savory mushrooms, creamy white beans, farro and greens in a light tomato-herb sauce.
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Why this supports your day
Beans, farro and vegetables offer different textures and sources of fiber in a single skillet meal. This recipe is designed for variety and everyday ease, not for a specific health outcome.
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 medium shallot or small onion, finely diced
- 3 garlic cloves, thinly sliced
- 400 g mixed mushrooms, sliced
- 1 tsp dried thyme
- 1 can cannellini beans, drained and rinsed
- 2 cups cooked farro
- 1 cup cherry tomatoes, halved
- 2 cups low-sodium vegetable stock
- 3 large handfuls baby kale or spinach
- 1 tbsp balsamic vinegar
- 2 tbsp parsley, roughly chopped
- ¼ tsp sea salt
- Freshly ground black pepper, to taste
Method
- 1Warm the olive oil in a wide skillet over medium heat. Add the shallot and cook for 3 minutes.
- 2Add the garlic, mushrooms and thyme. Cook for 7–8 minutes, allowing the mushrooms to release their moisture and brown at the edges.
- 3Add the beans, farro, tomatoes and vegetable stock. Simmer for 6–8 minutes until the liquid reduces slightly.
- 4Fold in the greens and balsamic vinegar. Cook just until the greens soften, then season with salt and pepper.
- 5Serve warm with parsley and a simple green salad.
Educational Content Only
This recipe is shared for educational and lifestyle purposes only. It is not medical advice and is not intended to diagnose, treat, cure, or prevent any condition. Always consult a qualified healthcare professional before making significant dietary changes, particularly if you have a medical condition, are pregnant, or take medication.
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