Farro & Mushroom Salad

Farro, an ancient whole grain, is an excellent source of animal based protein with barely a trace of gluten. It has a nutty flavor and is enjoyed in soups, salads and stews.

At Ellwood Thompson’s, we offer Farro, “uncooked” in our bulk section and our kitchen prepares a variety of vegan dishes with this ingredient too.

Did you know mushrooms are about 90% water? They are also well known as “meat” in the vegetarian and vegan worlds, as they are a great source of protein.

Yield: approx.. 5 lbs


  • 1.5 cups Farro (soaked overnight)
  • ½ cup each Button, Shitake and Portobello Mushrooms
  • ½ cup Olive Oil
  • ½ cup Caramelized Onions
  • 1/8 cup Minced Garlic
  • 1/8 cup Lemon Juice
  • ¼ cup Roasted Pine Nuts
  • ¼ cup Finely chopped Parsley


  1. Cook farro in salted water for 45 minutes or until tender.
  2. Cool completely.
  3. Add caramelized onions, garlic olive oil and most of the mushrooms (save some for garnish on top). Add lemon juice and pine nuts, salt and pepper to taste.
  4. Toss to combine.
  5. Enjoy at room temperature or cold!


– Ellwood’s Kitchen

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