Farro With Gourmet Mushrooms, Spinach, Red Pepper Flakes and Pecorino Romano Cheese

I served this with a Roast Turkey Breast and Mushroom Gravy and Roasted Brussels Sprouts with Raisins and Walnuts.


  • 1 cup farro
  • 2 1/2  cups homemadestock
  • 2 tablespoon olive oil
  • 1 cup assorted gourmet mushrooms
  • 2-3 big handfuls of spinach
  • Salt and pepper to taste
  • 1/4+ teaspoon of crushed red pepper flakes
  • 1/4 cup Pecorino Romano cheese
  1. In a medium sized pot combine the farro with the stock. Bring to a boil, then lower to a simmer and cook for about 25 minutes for semi-pearled farro and 50 minutes for whole farro. The farro is done when the grains are tender and all the water has been absorbed. Set aside.
  2. While the farro is cooking, gently saute the mushrooms in the oil.
  3. Stir the mushrooms, baby spinach, red pepper flakes, and cheese into the farro, mixing with a large spoon to combine well.