Creamy Farro with Crispy Mushrooms and Sour Cream

1. Sauté Leeks and Mushrooms

Heat a generous drizzle of olive oil in a large Dutch oven over medium heat. Add half of the thinly sliced leeks and your selection of mushrooms. Season with a pinch of kosher salt and freshly ground black pepper. Sauté until the mushrooms are browned and crisped, about 12 to 15 minutes.

2. Toast Farro

In the same Dutch oven, add the farro and stir for about 5 minutes over medium-high heat until each grain is golden and toasted.

3. Simmer Farro

Pour vegetable broth and water into the Dutch oven with the toasted farro. Season with salt and pepper, then reduce heat to medium-low and simmer for 20 to 25 minutes until the farro is tender yet chewy.

4. Prepare Herbs

In a small bowl, combine the dill leaves, lemon zest, and half of the chopped chives. Set aside for garnish.

5. Assemble and Serve

Stir the remaining chives into the cooked farro. Serve the creamy farro in bowls, topped with the crispy mushrooms and leeks, garnished with the dill and chive mixture, and a dollop of sour cream on top.