Farro by far is my favorite grain if I had to choose-mostly for its texture, which is just perfectly chewy and al dente when cooked properly. The mushrooms in this dish add a nice earthiness along with the herbs. Choose a variety of mushrooms to use as they add more complexity to the dish than otherwise. And as always, pick fresh aged parmesan.
- 3 cups of dried gourmet mushrooms, rinsed
- 2 tablespoons unsalted organic butter
- 2 tablespoons minced garlic
- 1/2 cup fresh sage leaves, loosely packed
- 2 cups farro, rinsed
- salt and pepper to taste
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 2 cups grated parmesan
- Steep dried mushrooms in boiling water for 45 minutes. Do not discard soaking liquid.
- Meanwhile, heat butter. Add garlic and sage. Stir constantly for 30 seconds. Add farro, salt and pepper. Stir constantly for 2 minutes to lightly toast the farro in the sage and garlic over medium low heat. Add the mushroom soaking liquid and enough water to equal 2 cups. Add red pepper flakes and thyme. Stir and bring to a boil. Cover and let simmer for 15 minutes or until all liquid is absorbed and farro is al dente. (Add more water if needed).
- Stir in mushrooms off heat and top with parmesan. Enjoy!