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Mushroom, Corn, and Black Bean Farro

Mushroom, Corn, and Black Bean Farro


  • 1 cup farro
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 8 ounces baby bella mushrooms, sliced
  • 2 cups frozen corn
  • salt
  • fresh ground pepper
  • 1 14 ounce can black beans, drained and rinsed
  • 1/2 cup finely chopped fresh cilantro
  • juice of 1/2 lime


  1. In a medium-size saucepan, combine the farro and broth. Bring to a boil over high, then lower the heat to low and simmer until all the broth is absorbed.
  2. In a skillet over medium-low, heat the olive oil. Add the onion and garlic and cook until tender, about 3 minutes. Add the mushrooms, cumin, corn, and salt and pepper to taste and cook until the mushrooms are soft, about 7 minutes. Remove from the heat.
  3. In a large bowl, combine the cooked farro, mushroom mixture, black beans, cilantro, and lime juice, then toss. Serve warm or chill for an hour and serve cold.

Nutrition Information

Per serving: 319 kcal cal., 4.5 g fat) (58 g carb., 16 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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