This side dish is a healthy version of risotto — no cream is added, but the chicken stock and melted butter come together to create a light creaminess that works beautifully with the hearty grain.
Cook faro in boiling salted water until tender, about 20 minutes. Drain, let cool, and set aside.
Heat olive oil in a large heavy skillet over medium-high heat until shimmering to crisp the mushrooms. Add a single layer of mushrooms to skillet. Cook, turning once, until cooked through, about 4-5 minutes. Transfer to a plate.
Bring broth to a simmer in a medium saucepan over medium heat. Add farro and cook, stirring frequently, until heated through. Add butter and stir swiftly to combine. Add mushrooms, season with pepper, add chives and thyme; stir gently to combine. Serve immediately.
