Higher in protein than pasta or rice, farro is a versatile grain for soups, salads, stews and risotto-style dishes. It is also recommended for diabetics, making it a smart choice if you are watching blood sugar.

Partially cooked farro, available at Trader Joe’s and markets like Whole Foods, takes only 10 minutes to prepare — a Seriously Simple tip. If unavailable, use traditional farro and follow the package directions.

This recipe is substantial enough for a meal but can also be a happy, colorful side dish to simple entrees. (Sometimes I add defrosted petit pois for extra color.) Farro is cooked separately and then the sauteed vegetables are added along with fresh herbs and freshly grated Parmesan cheese. If you want to add protein, consider grilled shrimp or chicken slices arranged on top of the finished farro.

Mushroom and Butternut Squash Farro

Serves 6 to 8

3 cups water or chicken or vegetable broth

1 1/2 cups quick cooking farro

2 tablespoons olive oil

1 leek, cleaned and chopped

1/2 pound sliced cremini mushrooms

2 cups cut-up peeled butternut squash (1 ½ inch pieces)

3 minced garlic cloves

1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)

1/2 cup freshly grated Parmesan cheese

Juice of half lemon

Salt and pepper

2 tablespoons finely chopped Italian parsley, garnish

1. Bring the water or broth to a rolling boil in a medium pot. Add the farro.

2. Reduce heat to medium-low, cover, and simmer for about 10 minutes until tender and chewy. Drain any excess liquid if needed, then plump up with a fork. Cover and keep warm.

3. Meanwhile, heat oil in a medium skillet on medium heat and saute leek for about 5 minutes or until nicely softened. Add the mushrooms and continue sauteing for 3 more minutes. Add the squash and saute for 3 more minutes. Add garlic and thyme. Add 3/4 cup water, cover and steam until squash is fully cooked, about 5 more minutes.

4. Add the cooked vegetables to the farro and mix carefully. Add Parmesan cheese, lemon juice, salt and pepper; taste for seasoning.

5. Serve in shallow bowls or large ramekins, garnished with parsley.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.