Farro with Wild Mushrooms and Herbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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.
2. 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, 45 minutes. Transfer to a plate; season with salt and pepper.
3. 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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