Adapted from Bon Appétit
2 c. Semi-pearled farro
TT Kosher salt
2 Tbsp. Olive oil
4 c. Assorted fresh mushrooms (such as chanterelle, porcini, lobster, maitake, and crimini), cut into 1" pieces (about 8 ounces)!
TT Freshly ground black pepper
1 c. Low-sodium chicken broth
1/4 c. Unsalted butter, cut into 1/2" cubes
2 Tbsp. Chopped cilantro
2 Tbsp. Chopped fresh chives
2 Tbsp. Chopped fresh thyme
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.
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