30 minutes
A wholesome and satisfying dish featuring tender farro, earthy cremini mushrooms, and aromatic thyme.
Farro, rinsed
cups
tablespoons
tablespoons
Cremini Mushrooms, trimmed and chopped coarse
0 oz
Shallots, minced
each
Thyme, minced fresh
teaspoons
tablespoons
Flat Leaf Parsley, minced fresh
tablespoons
teaspoons
to taste
1. Cook Farro
Bring 4 quarts of water to a boil in a Dutch oven. Add rinsed farro and 1 tablespoon of salt to the boiling water. Simmer for 15-20 minutes until tender. Drain and set aside.
2. Cook Mushrooms and Shallot
Heat vegetable oil in a 12-inch skillet over medium-high heat until shimmering. Add chopped cremini mushrooms, minced shallot, and minced fresh thyme. Sprinkle in ¼ teaspoon of salt. Cook for 5-8 minutes until moisture evaporates and mushrooms brown.
3. Deglaze with Sherry
Pour in dry sherry and cook for another 1-2 minutes until the pan is almost dry.
4. Combine Farro and Mushrooms
Add cooked farro to the skillet, stirring it in with the mushroom mixture. Heat through for about 1 minute.
5. Finish and Serve
Remove the skillet from heat and stir in minced fresh parsley and sherry vinegar. Season with salt and pepper to taste.
Use the base recipe but keep adding vegetable stock little by little until the farro is creamy, much like a risotto. Stir in grated Parmesan cheese and finish with butter. You might include asparagus and peas for a spring version, or butternut squash and sage for a fall dish. For protein, consider seared scallops or roasted chicken.
Replace cremini mushrooms with cherry tomatoes, cucumbers, feta cheese, and olives. Mix with a dressing of olive oil, lemon juice, and oregano for a refreshing, cold salad. Serve with grilled chicken or fish for added protein.
Use the cooked farro in a soup with lentils, diced carrots, celery, and tomatoes. Season with thyme, bay leaves, and a splash of red wine vinegar. Serve with crusty bread and add sausage or bacon for extra flavor and protein.
Swap out the mushrooms and thyme for stir-fried bell peppers, snap peas, carrots, and scallions. Add a sauce made from soy sauce, ginger, garlic, and a touch of sesame oil. Tofu, shrimp, or sliced beef would work well for protein.
Swap the thyme for curry powder, and cook the farro with a mix of cauliflower florets, diced potatoes, and peas. Add coconut milk for creaminess and top with toasted almonds. Chickpeas or paneer would be excellent protein additions.
Comments (0)