Farro With Organic Mushrooms And Herbs

Farro With Organic Mushrooms And Herbs
3 from 2 ratings
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.
  • 1 cup farro
  • salt, to taste
  • 2 tablespoon olive oil
  • 2 cup assorted organic mushrooms, cut into 1-inch pieces
  • black pepper, to taste
  • 1/2 cup unsalted butter, cut into 1/2-inch cubes
  • 3 tablespoon mixture of chopped organic chives and thyme
  1. Cook faro in boiling salted water until tender, about 20 minutes. Drain, let cool, and set aside.
  2. 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.
  3. 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.