Sliced mushrooms and colorful aromatic veggies give this skillet version of stuffing a cozy, rustic appearance. Farro adds a delicious chewy texture and nutty flavor. An extra-large skillet, if you have one, helps space out the veggies as they brown, but a large (12-inch) skillet or pot works just fine too., December 2020


Recipe Summary

50 mins
50 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Cook farro according to package directions, adding ¼ tsp. salt to the cooking water. Transfer the cooked farro to a large bowl; set aside.

  • Meanwhile, heat 1½ Tbsp. oil in a large or extra-large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until very brown, 10 to 14 minutes. Transfer to a small bowl; set aside.

  • Reduce heat to medium. Add the remaining 1½ Tbsp. oil, garlic, carrot, celery, onion, and bell pepper to the pan; cook, stirring frequently, until the vegetables are lightly browned, about 6 minutes. Stir in broth, fennel seeds, and crushed red pepper; cook until the vegetables are tender and the broth has almost evaporated, 1 to 2 minutes.

  • Stir the farro, mushrooms and vinegar into the vegetable mixture in the pan. Add sage, rosemary, pepper, and the remaining ½ tsp. salt. Cook until heated through, 1 to 2 minutes. Stir in parsley.


Tip: Farro is a high-fiber whole grain that is an ancestor of modern wheat. You can find farro in most grocery stores next to the rice.

To make ahead: Cook farro (Step 1) up to 2 days ahead and refrigerate.

Nutrition Facts

¾ cup
184 calories; fat 8g; sodium 317mg; carbohydrates 25g; dietary fiber 4g; protein 5g; sugars 5g; saturated fat 1g.