Name: Farro with Mushrooms and Thyme
Total time: 55 min
Yield: Serves 4
Ingredients: 1 cup farro, rinsed; Salt and pepper; 2 tablespoons vegetable oil; 8 ounces cremini mushrooms, trimmed and chopped coarse; 1 shallot, minced; 1 teaspoon minced fresh thyme; 2 tablespoons dry sherry; 2 tablespoons minced fresh parsley; 1 teaspoon sherry vinegar

Why This Recipe Works

Although we usually turn to the absorption method for quicker-cooking grains, farro takes better to the pasta method because the abundance of water cooks the grains more evenly.

Before You Begin

White mushrooms can be substituted for the cremini.

Instructions

Bring 4 quarts water to boil in Dutch oven. Stir in farro and 1 tablespoon salt. Return to boil, reduce heat, and simmer until tender, 15 to 20 minutes. Drain well and set aside.

Heat oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms, shallot, thyme, and ¼ teaspoon salt; cook, stirring frequently, until moisture has evaporated and vegetables start to brown, 5 to 8 minutes. Add sherry and cook, scraping up any browned bits, until pan is almost dry, 1 to 2 minutes. Add farro and cook, stirring constantly, until heated through, about 1 minute. Remove pan from heat, stir in parsley and vinegar, and season with salt and pepper to taste. Serve.