Sautéed Mushroom and Kale Farro Bowl with Lemon Garlic Dressing

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Nutty farro tossed with sautéed mushrooms and kale, dressed in a bright lemon garlic vinaigrette for a satisfying vegetarian grain bowl. This Mediterranean-inspired vegetarian recipe, ready in about 45 minutes, pairs farro, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup farro
• 3 cups water
• 3 tbsp, divided olive oil
• 8 oz, sliced cremini mushrooms
• 4 cups, torn into bite-sized pieces kale leaves
• 3, minced garlic cloves
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup grated (optional) parmesan cheese

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Instructions

1. Step 1: Rinse 1 cup farro under cold water. In a medium saucepan, bring 3 cups water to a boil. Add farro, reduce heat to low, cover, and simmer for 25-30 minutes until tender but chewy. Drain any excess water and fluff with a fork.
2. Step 2: While farro cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced cremini mushrooms and sauté for 6-7 minutes until golden and their moisture evaporates.
3. Step 3: Add 3 minced garlic cloves and 4 cups torn kale to the skillet. Cook, stirring often, for 4-5 minutes until kale wilts and brightens. Season with 1/2 tsp black pepper and 1/2 tsp salt.
4. Step 4: In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp red pepper flakes, and 1/2 tsp salt until emulsified.
5. Step 5: Combine cooked farro, sautéed mushrooms, and kale in a large bowl. Drizzle with the lemon garlic dressing and toss to combine. Sprinkle with 1/4 cup grated parmesan cheese if desired and serve warm.