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Farro Salad with Rosemary, Mushrooms and Blue Cheese

Farro Salad with Rosemary, Mushrooms and Blue Cheese

This salad combines a non-traditional whole grain, farro, with the earthy flavors of rosemary and mushrooms. 

Serves: 6 (Serving= 3/4 cup)


  • 1 cup uncooked farro
  • 1 Tablespoon olive oil
  • 2 teaspoons minced garlic
  • 2 Tablespoons chopped rosemary
  • 5 cups raw mushrooms (any kind)
  • 3 Tablespoon balsamic vinegar
  • 1 cup arugula
  • ¼ cup blue cheese crumbles
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper


  1. In a medium saucepan, combine farro with 3 cups water.  Bring to boil then simmer for 30 minutes.  Drain remaining liquid.
  2. In a medium skillet on medium heat, sauté garlic and rosemary in olive oil for 2 minutes, stirring to prevent burning. 
  3. Add mushrooms to skillet and cook until soft, about 5 minutes.  Stir occasionally. 
  4. Combine cooked farro and mushroom mixture with rest of ingredients.  Stir to combine.
  5. Serve hot or cold.



To make bariatric diet friendly:

Decrease serving size to 1/4 cup 

Updated bariatric nutrition information: Calories 66, Total Fat 2g, Sat Fat 0g, Sodium 56mg, Total Carbohydrate 10g, Fiber 1.5g, Protein 2.5g