New year, new healthy eats!

I love a good grain bowl – it’s filling and satisfying to enjoy all of the different components, textures and flavors. I most especially love a grain bowl when mushrooms are involved (let’s be real – I will never not try something where mushrooms are the star!)

This grain bowl really makes mushrooms the main event, complimented by carrots and spinach with a zingy, zesty aioli. The marjoram and thyme help to bring out the earthiness of the mushrooms and brighten them up, and farro is always a great choice for a grain bowl for its nutty flavor!

I like this bowl served warm with a drizzle of the aioli over the top! Enjoy!

Print Recipe

Mushroom Grain Bowl

A clean-eating recipe for all the mushroom lovers!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Keyword: clean eating, farro, mushrooms, spinach

Servings: 4

Calories: 400kcal

Ingredients

2 cups chicken broth
1 cup farro, dry
2 tbsp ghee or butter
12 oz mushrooms, sliced
1 cup rainbow carrots, sliced
2 cloves garlic, minced
1 medium shallot, sliced
1 tbsp fresh thyme, chopped
1 tsp dried marjoram
1/2 tsp salt
1/4 tsp cracked black pepper
1 tbsp sherry vinegar can substitute red wine vinegar
2 cups spinach
1/2 cup walnuts, chopped

Zesty Aioli

1/2 cup mayonnaise
4 Tbsp dijon mustard (stone ground)
2 Tbsp sherry vinegar can substitute red wine vinegar
2 Tbsp honey
1/4 tsp salt
1/8 tsp cracked black pepper

Instructions

Make the Zesty Aioli

In a small bowl, combine the mayonnaise, mustard, garlic, sherry vinegar, honey, salt and pepper until well combined. Set aside until ready to plate (if you have a squeeze bottle, you can transfer it to that).

Prepare the Grain Bowl

Using the chicken broth instead of water, cook the farro according to package directions.
While farro cooks, heat 1 tbsp of ghee or butter in a large skillet over medium high heat.
Add mushrooms and carrots, and cook until moisture releases and evaporates and they are nicely browned, 13-15 minutes. DO NOT SALT YET!
Once the mushrooms and carrots have nice color on them, add the additional 1 tbsp of ghee or butter, garlic and shallot, and cook 1-2 minutes until fragrant.
Add thyme, marjoram, salt and pepper, stir to combine and cook for an additional 1-2 minutes.
Add a splash of sherry vinegar, and stir to combine.
Add spinach, and stir to combine until just wilted, 1-2 minutes.
By this point, your farro should be cooked and all the broth cooked down. Add the farro to your vegetables and fold in gently to combine.
Divide between bowls, top with chopped walnuts and a drizzle of the zesty aioli. Enjoy!

Notes

Marjoram is a nice compliment when cooking mushrooms, as it brings out more of that earthy flavor.

Farro is a great source of fiber, iron, protein and magnesium, making it an excellent choice for a grain bowl.

Best served warm!