Moringa & Spinach Farro

Farro is a relatively unknown grain, but we can't recommend it enough. It's full of protein and minerals and has a satisfying chewy texture. We love it cooked in mushroom stock and mixed with plenty of greens - leftovers are great for lunch the next day too.

Serves 2


3-4 tsp Aduna Moringa Powder
1 cup farro, rinsed and drained
1/2 cup dried porcini mushrooms
1/2 cup podded broad beans (fresh or frozen)
1 cube organic mushroom bouillon
1 small echelon shallot, finely chopped
handful of fresh rocket leaves
handful of fresh spinach leaves
fresh coriander, finely chopped (to garnish)
freshly grated parmesan cheese (to garnish)


    Boil 100ml of water and pour over dried porcini.

    In a separate glass jug, mix together 500ml boiling water and the mushroom bouillon.

    Heat a little olive oil in a saucepan, add shallots and sauté until golden. Add washed and rinsed farro and sauté for 2 minutes, continuously stirring.

    Add the cup of mushroom bouillon, the soaked porcini and broad beans. Stir, bring to boil, then turn reduce the heat and simmer for approx. 25-30 min.

    When farro is almost cooked, add fresh spinach and cook for 2-3 minutes more. Remove from heat and stir in the moringa powder. 

    Pour into a serving dish, toss through grated parmesan cheese, fresh rocket leaves and sprinkle with finely chopped fresh cilantro before serving.


    Recipe by Emina Dobardzic

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