Oh, do I ever love a good one-pot meal, especially when it’s as hearty and fuss-free as this One-Pot Mushroom, Spinach & Farro Pilaf! This dish has saved me on countless busy weeknights when I wanted something nourishing but didn’t feel like juggling multiple pans. Farro’s chewy texture, earthy mushrooms, and fresh spinach come together in one pot (yes, just one!) for a meal that’s as satisfying as it is simple. Plus, it’s packed with nutrients, no guilt here. Trust me, once you try this pilaf, it’ll become your go-to for those “I need dinner NOW” moments.
Why You’ll Love This One-Pot Mushroom Spinach & Farro Pilaf
Let me count the ways this dish will become your new weeknight hero:
- One pot = zero stress: Just one pot to wash means more time relaxing after dinner (my favorite kind of math!)
- Powerhouse of nutrients: Farro’s whole grain goodness, iron-rich spinach, and meaty mushrooms make this as healthy as it is delicious
- Flavor that pops: The earthy mushrooms and garlic mingle perfectly with that slightly nutty farro, it’s comfort food with sophistication
- Endless possibilities: Swap ingredients based on what’s in your fridge. I’ve made a dozen variations and loved them all
Ingredients for One-Pot Mushroom Spinach & Farro Pilaf
Gather these simple ingredients, I promise your pantry probably has most of them already! Here’s everything you’ll need for that perfect pilaf:
- For the Pilaf:
- 1 cup farro (rinsed well, this removes any dust)
- 2 tbsp olive oil (the good stuff, it makes a difference!)
- 1 onion, diced (yellow works great, but use what you’ve got)
- 2 cloves garlic, minced (fresh is best, no jarred stuff here)
- 8 oz mushrooms, sliced (cremini are my favorite for this)
- 2 cups vegetable broth (low-sodium lets you control the salt)
- 2 cups fresh spinach (pack it lightly when measuring)
- ¼ tsp salt (add more to taste at the end)
- ¼ tsp black pepper (freshly cracked if you can)
See? Nothing fancy, just real, wholesome ingredients that come together magically in one pot!
How to Make One‑Pot Mushroom, Spinach & Farro Pilaf
Alright, let’s get cooking! This one-pot wonder comes together in just a few simple steps. I’ll walk you through each stage so your pilaf turns out perfect every time.
Cooking the Base
First, heat that olive oil in your trusty pot over medium heat. Add the diced onions and let them soften until they’re translucent, about 5 minutes should do it. You’ll know they’re ready when your kitchen smells amazing and they look slightly golden. Now toss in the garlic and mushrooms. Here’s my secret: don’t stir too much! Let those mushrooms sit for a minute to get some color. Cook until they release their liquid and start to brown, about 8 minutes total. That deep, earthy aroma means you’re on the right track!
Simmering the Farro
Time for the star ingredient! Stir in the rinsed farro, making sure each grain gets coated with all that flavorful oil. Pour in the vegetable broth and season with salt and pepper. Bring everything to a lively boil, then immediately reduce the heat to low. Cover that pot and let it simmer for about 20 minutes. Peek once or twice to make sure it’s not drying out (add a splash more broth if needed). The farro’s done when it’s tender but still has a pleasant chew, kind of like al dente pasta.
Finishing with Spinach
Almost there! Now add all that fresh spinach right on top. Don’t worry if it looks like too much at first, spinach wilts down dramatically. Gently stir it into the hot farro and let it cook for just about 2 minutes. You want the spinach bright green and just wilted, not sad and overcooked. Turn off the heat, give it one last stir, and you’re ready to serve!
Tips for Perfect One‑Pot Mushroom, Spinach & Farro Pilaf
After making this pilaf dozens of times, I’ve picked up some tricks that take it from good to wow:
- Toast your farro first: Before adding broth, let the rinsed farro toast with the mushrooms for a minute; it brings out an incredible nutty flavor
- Broth is your friend: If the farro seems dry, add more broth, ¼ cup at a time, until it reaches your perfect texture
- Brighten it up: A sprinkle of lemon zest at the end cuts through the earthiness beautifully
- Let it rest: Like many grain dishes, this pilaf tastes even better after sitting for 10 minutes off the heat
Variations for Your One‑Pot Mushroom, Spinach & Farro Pilaf
One of my favorite things about this recipe is how easily it adapts to what’s in my fridge! Here are my go-to swaps when I’m feeling creative:
- Grain game changer: No farro? Quinoa works beautifully, just reduce the cook time to about 15 minutes
- Green swap: Try kale instead of spinach (remove the tough stems first) for a heartier green that stands up to cooking
- Protein boost: Stir in a can of rinsed chickpeas at the end for extra plant-based protein and texture
See? Endless possibilities from one simple recipe!
Serving Suggestions
This pilaf shines all on its own, but if you want to make it a full meal, here are my favorite ways to serve it:
- Pair with grilled chicken or pan-seared salmon for extra protein
- Serve alongside a crisp green salad with lemon vinaigrette to balance the earthiness
- Don’t forget the crusty bread for soaking up every last flavorful bite
And here’s my not-so-secret secret: a generous shower of Parmesan cheese right before serving takes this dish to new heights!
Storing and Reheating One‑Pot Mushroom, Spinach & Farro Pilaf
Leftovers? No problem! This pilaf keeps beautifully in the fridge for about 3 days, just store it in an airtight container. When reheating, I like to add a splash of broth or water to bring back that perfect texture. A quick stir over medium heat on the stove warms it through in minutes. If you’re in a real hurry, the microwave works too, just cover and zap for 1-2 minutes, stirring halfway. The spinach stays nice and bright this way!
FAQs About One‑Pot Mushroom, Spinach & Farro Pilaf
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out excess water first. I use about ½ cup thawed frozen spinach per 2 cups fresh. Add it when you would add the fresh spinach, no need to cook longer since it’s already wilted.
Is farro gluten-free?
Nope, farro contains gluten. If you need a gluten-free option, try quinoa or brown rice instead. Adjust cooking times accordingly; quinoa takes about 15 minutes less than farro. For more gluten-free options, check out our recipes.
Can I double this recipe?
You bet! Just use a bigger pot (I recommend at least 5 quarts) and keep an eye on liquid levels. The farro will need the same cooking time, but might need extra broth if your pot lets more steam escape.
My pilaf came out too dry. What happened?
No worries! Farro can be thirsty. Next time, check halfway through cooking and add more warm broth as needed. For now, just stir in some hot broth or water when reheating to bring it back to life. For more cooking tips, visit recipesloop.com.
Nutritional Information
Here’s the scoop on what you’re getting in each serving (but remember, estimates vary by ingredients!):
- Calories: About 250 per serving
- Carbs: 45g (hello, whole grain goodness!)
- Protein: 8g (not bad for a meatless meal!)
- Fiber: 7g (your gut will thank you)
And that’s before any Parmesan you might sprinkle on top, but hey, some things are worth the extra calories!
One-Pot Mushroom Spinach & Farro Pilaf
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and mushrooms. Cook until mushrooms release their liquid and begin to brown, about 8 minutes.
- Stir in farro, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until farro is tender.
- Add spinach and stir until wilted, about 2 minutes. Remove from heat and serve warm.
Notes
For more delicious recipes and cooking inspiration, check out Recipesloop.
