Farro with Wild Mushrooms and Herbs

By á-58

In this creamy, risotto-like side, arborio rice is replaced with healthier whole-grain farro.

Ingredients

• 2 cups semi-pearled farro
• Kosher salt
• 2 tablespoons (or more) olive oil
• 4 cups (about 8 ounces) assorted fresh mushrooms (such as chanterelle, porcini, lobster, maitake, and crimini), cut into 1" pieces
• Freshly ground black pepper
• 1 cup low-sodium chicken broth
• 1/4 cup (1/2 stick) unsalted butter, cut into 1/2" cubes
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh thyme

Details

Servings 8
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Cook farro in boiling salted water until tender, about 20 minutes. Drain, let cool, and set aside. DO AHEAD: Farro can be made 2 days ahead. Cover and chill.

Heat 2 tablespoons oil in a large heavy skillet over medium-high heat until it shimmers (the oil needs to be very hot to crisp the mushrooms). Working in batches, add a single layer of mushrooms to skillet. Cook, turning once, until crisp and cooked through, 4–5 minutes. Transfer to a plate; season with salt and pepper.

Bring broth to a simmer in a medium saucepan over medium heat. Add farro and cook, stirring often, until heated through. Season farro with salt and pepper. Add butter and stir vigorously to combine and create a creamy texture. Add mushrooms, parsley, chives, and thyme; stir just to evenly incorporate. Serve immediately.