Photo of Farro and Double-Mushroom Pot by WW

Farro and Double-Mushroom Pot

Points® value
Total Time
4 hr 2 min
32 min
3 hr 30 min
Farro is a hearty grain with a texture somewhere between rice and barley. In this stew-like recipe it tastes fantastic with earthy mushrooms, diced canned tomatoes, butternut squash, and grated cheese sprinkled on top.


Fresh parsley

½ cup(s), flat-leaf, coarsely chopped


4 clove(s), large, minced


½ wedge(s), grated zest

Table salt

½ tsp(s)

Table salt

1 pinch(es)

Black pepper

¼ tsp(s)

Black pepper

1 pinch(es)

Olive oil

1½ tbsp(s)


8 oz, white variety, sliced

Fresh shiitake mushroom

3½ oz, sliced


1 large

Fresh thyme

1½ tbsp(s), chopped

Crushed red pepper flakes

¼ tsp(s)

Butternut squash

2 pound(s), peeled, seeded, and cut into 1/2-inch dice

Canned diced tomatoes

28 oz, (1 can)

Vegetable broth

32 oz, (32-ounce) carton

Uncooked farro

1¼ cup(s), rinsed and drained

Grated Parmesan cheese

½ cup(s), or grated Grana Padano cheese


  1. In a cup, stir together parsley, one-third of garlic, lemon zest, a pinch salt, and a pinch black pepper. Refrigerate.
  2. In a large nonstick skillet over medium heat, warm oil. Add mushrooms and onion; sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring occasionally, until vegetables are softened and begin to brown, about 10 minutes. Add remaining garlic, thyme, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds longer. Transfer vegetable mixture to a 5- or -6-qt slow cooker.
  3. To slow cooker, add squash, tomatoes, broth, and farro; add remaining 1/4 tsp salt and 1/8 tsp black pepper, stirring to mix. Cover and cook until farro and squash are tender, 3 1/2 to 4 hours on High, stirring in additional broth or water to thin stew if needed. Divide stew evenly among 8 bowls. Sprinkle with reserved parsley mixture and cheese
  4. Per serving: about 11/2 cups stew and 1 tbsp cheese