Mushroom and Farro Stuffing

This Mushroom and Farro Stuffing recipe makes a delicious pilaf-style side dish that’s perfect for both weeknight meals and holiday feasts. Whole grains, like farro, quinoa, and wild rice, can be used instead of bread in stuffing recipes and offer a chewy texture and nutty flavor. We’ve also added a nutritional boost by including Garden of Life Grass Fed Collagen Peptides. In this recipe, farro is combined with celery, carrots, onion, garlic, mushrooms, and fresh herbs for traditional Thanksgiving and holiday flavors. Whatever whole grain you decide to use, this stuffing or side dish recipe is sure to become a staple in your house.

Serves: 6

Ingredients

• 1 ½ cups dry semi-pearled or pearled farro 

• 2 Tbsp. extra virgin olive oil 

• 1 medium red onion, chopped 

• 3 celery stalks, chopped 

• 3 medium carrots, chopped 

• 2 cloves of garlic, minced 

• 10-ounces white button mushrooms, roughly chopped 

• ¼ cup vegetable or chicken broth  

• 1 tsp. salt  

• ½ tsp. ground black pepper 

• 3 scoops Garden of Life Grass-Fed Collagen Peptides 

• 2 Tbsp. fresh thyme leaves 

• 2 Tbsp. chopped fresh parsley, plus more for garnish 

• 1 tsp. white wine vinegar 

• ⅓ cup slivered raw almonds 

Preparation

1. Cook farro according to package directions. 

2. Meanwhile, heat olive oil in a large pan set over medium-high heat. Add the onion, celery, and carrots and sauté until slightly softened, about 4 minutes. 

3. Add garlic and mushroom to pan and cook until mushrooms are softened, about 4 minutes. 

4. Pour in the broth and scrape any brown bits from the bottom of the pan. 

5. Stir in the cooked farro, salt, ground black pepper, collagen peptides, thyme, and parsley. Cook until most of the liquid in the pan has evaporated, about 5 minutes. 

6. Stir in the white wine vinegar and slivered almonds. Remove from the heat and garnish with extra chopped parsley before serving.