Farro is an ancient grain with long-ago origins in western Asia. It has an earthy, nutty flavor and a chewy texture that works well in everything from winter soups to hearty salads. Italian cooks have enjoyed this grain for years, and it’s beginning to catch on here, too. Give it a try in this hearty, but easy, meal of cooked farro, sautéed mushrooms, and greens! As farro’s popularity has grown, it’s become easier to find it in stores. Look for pearled farro (perlato), which is quick-cooking. Be sure to read the package carefully when buying. Other grades of the grain are only semi-pearled or whole, and these retain the tough husks and take longer to cook, sometimes requiring an overnight soak in water. (Also, don’t confuse farro with spelt, which looks very similar.) If you can’t find the quick-cooking variety, just be sure to follow the package directions and adjust the cooking times accordingly. Also, FYI, farro is a kind of wheat, and therefore not suitable for anyone with wheat sensitivities. On to this recipe! A warming bowl of farro with mushrooms is one of my favorite dishes when the snow piles up outside. I make it a little soupy, like a cross between a stew and a risotto. I love it for lunch on its own, or as a simple supper topped with a poached or fried egg. You could also serve it alongside roast chicken. Stir in the thyme, soy sauce, and scallions, and cook for 2 minutes longer. Taste, and season with more salt and pepper, if you like. Ladle into bowls and sprinkle a little Parmesan on top.
