45-Min One-Pot Turkey, Mushroom & Farro Pilaf Recipe You’ll Crave

Oh, do I have a weeknight lifesaver for you! This One-Pot Turkey, Mushroom & Farro Pilaf is my go-to when I want something hearty, healthy, and, let’s be honest, minimal on the cleanup. You know those nights when you’re staring into the fridge, willing dinner to make itself? This is the answer. It all comes together in one pot (bless that beautiful vessel), with earthy mushrooms, lean turkey, and nutty farro soaking up all the savory goodness.

I first made this dish during a crazy workweek when takeout menus were calling my name, but my wallet (and waistline) begged me to resist. The magic? Everything cooks together, so the flavors meld perfectly, no fancy techniques, no babysitting multiple pans. Just brown the turkey, toss in the rest, and let the pot work its magic. That toasted farro soaks up the broth like a sponge, and the mushrooms? They bring this incredible meaty depth that makes you forget it’s actually good for you.

What I love most (aside from not drowning in dishes) is how adaptable it is. Swap the protein, switch up the grains, it’s forgiving like that. But trust me, the original combo here? Absolute gold. The kind of meal that makes you feel like you’ve got your life together, even if the rest of the day says otherwise. For more ideas on simple, satisfying meals, check out recipesloop.com.

Why You’ll Love This One-Pot Turkey, Mushroom & Farro Pilaf

Let me count the ways this pilaf will become your new kitchen BFF:

• One pot = zero stress: You’ll kiss sinkfuls of dishes goodbye! Everything cooks together beautifully in a single pot, even the farro soaks up all those savory juices right in the pan.
• Weeknight warrior: From fridge to table in under 45 minutes (yes, even when you’re exhausted). The hands-off simmer time lets you set the table or, you know, finally fold that laundry pile.
• Nutrition that doesn’t sacrifice flavor: Lean turkey packs protein, mushrooms add meaty umami, and fiber-rich farro keeps you full for hours, without tasting like “health food.”
• Leftover magic: The flavors get even better overnight, so pack some for lunch tomorrow (and secretly look forward to it all morning).

Trust me, this is the cozy, no-fuss meal your busy life’s been craving. If you enjoy this style of cooking, you might also like our one pot chicken mushroom farro risotto recipe.

Ingredients for One-Pot Turkey, Mushroom & Farro Pilaf

Gather these simple ingredients; most might already be in your pantry! The beauty is in their everyday availability:

• 1 tbsp olive oil (the good stuff for browning)
• 1 lb ground turkey (I like 93% lean for juiciness)
• 8 oz cremini mushrooms, sliced (those earthy little flavor bombs)
• 1 cup farro, rinsed (the chewy, nutty star of the show)
• 2 cups chicken broth (homemade if you’ve got it, but boxed works great)
• 1 tsp dried thyme (rub between fingers to wake it up)
• ½ tsp salt (plus more to taste)
• ¼ tsp black pepper (freshly cracked if you’re feeling fancy)

See? Nothing fussy, just honest ingredients ready to transform into something special. Pro tip: rinse that farro well (I use a fine mesh strainer) to remove any dust and prevent bitterness.

Equipment You’ll Need

You’ll love how little gear this one-pot wonder requires! Grab just two trusty tools:

• A large pot (about 4-5 quarts), big enough for everything to mingle without spilling over
• A wooden spoon for stirring (no scraping your good pan with metal!)

That’s it, no fancy gadgets, no extra bowls cluttering your counter. Just good old-fashioned simplicity.

How to Make One-Pot Turkey, Mushroom & Farro Pilaf

Okay, let’s get cooking! This comes together so easily, just follow these simple steps and let the pot do most of the work for you.

1. Brown that turkey! Heat your olive oil in the large pot over medium heat. Add the ground turkey and break it up with your wooden spoon into small crumbles. Cook until it’s no longer pink, about 5 minutes. Don’t rush this part; we want some nice browned bits for flavor.

2. Mushroom magic time. Toss in those sliced cremini mushrooms and stir them into the turkey. Cook for about 5 minutes until they’ve softened and released their earthy juices. Your kitchen will start smelling amazing right about now!

3. Farro joins the party. Sprinkle in that rinsed farro, then pour in the chicken broth. Add the thyme, salt, and pepper, and give everything a good stir to combine. Scrape up any tasty browned bits from the bottom of the pot; that’s flavor gold!

4. Simmer to perfection. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot with a lid and let it gently simmer for 25 minutes. No peeking! The farro will soak up all that delicious broth as it cooks.

5. The patience test. After 25 minutes, turn off the heat but leave the lid on. Let it sit undisturbed for 5 minutes; this helps the farro achieve that perfect tender-but-chewy texture. Then fluff it gently with your spoon and serve!

Tips for Perfect One-Pot Turkey, Mushroom & Farro Pilaf

Here are my hard-earned secrets for pilaf perfection (learned from plenty of “experiments” gone wrong!):

• Brown like you mean it: Get that turkey nice and caramelized; those crispy bits add tons of flavor. If it’s steaming rather than sizzling, turn up the heat a smidge.
• Check your farro at 20 minutes: Different brands cook at different rates. Taste a grain; it should be tender with a slight chew, not crunchy. Need more time? Add 2 tbsp broth and cook 5 more minutes.
• Let it rest! Those 5 minutes off the heat are crucial; they let the farro soak up any remaining liquid, and the flavors really come together.
• Season boldly: Farro can handle salt. I always do a final taste and often add another pinch of salt and pepper at the end.

Variations for One-Pot Turkey, Mushroom & Farro Pilaf

Oh, the possibilities! This pilaf is like your favorite sweater, crazy comfortable but easy to dress up. Here are some of my favorite twists when I’m feeling adventurous (or just cleaning out the fridge):

• Grain swap: No farro? Use quinoa (cooks in 15 minutes!) or brown rice (add extra broth and simmer longer). Even pearled barley works beautifully for extra chew.
• Protein plays: Ground chicken or pork make great turkey substitutes. For meatless Mondays, double the mushrooms and add a can of rinsed white beans.
• Herb refresh: Swap thyme for rosemary or sage in fall, or stir in fresh parsley or dill at the end for brightness.
• Veggie boost: Toss in chopped spinach or kale during the last 5 minutes, or stir roasted butternut squash in at the end.

See why this is my weeknight MVP? It’s endlessly adaptable to whatever’s in your kitchen or mood! For another great turkey option, try our one pot turkey sausage sweet potato kale hash.

Serving Suggestions

This pilaf shines all on its own, but if you’re feeling fancy, pair it with something fresh and simple! My go-to? A crisp green salad with lemony vinaigrette or some roasted carrots and Brussels sprouts. Sometimes I’ll just grab a hunk of crusty bread to mop up every last savory bite.

Storing and Reheating One-Pot Turkey, Mushroom & Farro Pilaf

This pilaf practically begs to be made ahead! Store leftovers in an airtight container; they’ll keep beautifully in the fridge for 4 days (the flavors get even better by day two). For longer storage, freeze portions for up to 3 months. When reheating, I splash in a tablespoon of broth or water to wake up the farro’s texture. Microwave or warm gently on the stove, stirring occasionally until piping hot. Easy as that!

Nutrition Information

Just a quick note, these nutrition facts are estimates since brands and exact measurements can vary slightly. But here’s what you can expect per serving of this hearty pilaf:

• Calories: 350
• Protein: 28g (thanks, turkey!)
• Carbohydrates: 45g
• Fat: 8g

Plus, you’re getting 6g of fiber from that wholesome farro, keeping you full and satisfied!

FAQs About One-Pot Turkey, Mushroom & Farro Pilaf

Can I use chicken instead of turkey?
Absolutely! Ground chicken works just as well here. I’ve even used lean ground beef when that’s what I had on hand. The key is browning it well for maximum flavor.

Is farro gluten-free?
Sadly, no, farro is an ancient wheat variety, so it contains gluten. For a gluten-free version, swap in quinoa or brown rice (just adjust cooking times accordingly).

My farro is still crunchy after 25 minutes, what gives?
Different brands vary in cooking time! If it’s not tender enough, add 2-3 tablespoons more broth and cook 5 extra minutes. Pearled farro cooks fastest; whole grain takes longer.

Can I make this vegetarian?
You bet! Skip the turkey, double the mushrooms, and use vegetable broth. I love adding white beans or lentils for protein, too.

How do I know when it’s done?
The farro should be tender with a slight chew, like al dente pasta. There shouldn’t be much liquid left, but it shouldn’t look dry either. Trust your taste buds! For more one-pot inspiration, check out the one pot beef mushroom winter greens gratin.

One-Pot Turkey, Mushroom & Farro Pilaf

A simple and hearty one-pot meal with turkey, mushrooms, and farro.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

For the Pilaf

• 1 tbsp olive oil
• 1 lb ground turkey
• 8 oz cremini mushrooms sliced
• 1 cup farro rinsed
• 2 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Equipment

• Large Pot
• wooden spoon

Method

 

1. Heat olive oil in a large pot over medium heat.
2. Add ground turkey and cook until browned, breaking it into small pieces.
3. Add mushrooms and cook until softened, about 5 minutes.
4. Stir in farro, chicken broth, thyme, salt, and pepper.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes or until farro is tender.
6. Remove from heat and let sit for 5 minutes before serving.

Notes

You can substitute farro with quinoa or brown rice if preferred.