farro

Serves 4-6
Ingredients:

• 3 T Garlic and mushroom olive oil
• 1/2 cup diced red onion
• 24 oz. sliced baby bella (Crimini) mushrooms, stems cut in half lengthwise and caps sliced in 1/2 inch slices
• 1/4 cup walnut balsamic vinegar
• 1 T chopped fresh thyme (or 1 tsp. dried thyme)
• 
3 cups cooked farro (Cooked barley or brown rice can also be substituted, or a combination of two, I like brown rice and barley together)

Instructions:

1. Use a large heavy frying pan for the second part of the recipe.
2. Heat the oil, then add the onion until onions start to carmelize
3. Add sliced mushrooms and stems, sprinkle with a pinch of salt, and saute over medium high heat until mushrooms have released their liquid and are well browned, about 5 minutes (or longer, depending on your pan.)
4. Stir in the balsamic vinegar/water mixture and cook until liquid is mostly evaporated, about 2 minutes. (If using dried thyme, add it with the balsamic vinegar.)
5. Add cooked farro and heat 2-3 minutes, stirring gently. If your pan is not non-stick, you may need to add a bit of water when you heat the farro.
6. When farro is heated through and moistened, add the fresh (or thawed) thyme, stir, season with salt if desired and serve hot.

To make 3 cups cooked Farro:

• 1 cup farro
• 1 3/4 cups water

Instructions

1. Bring water to a boil in the microwave or teakettle
2. In a skillet (with a tight-fitting lid) add farro toast over medium-high heat until fragrant
3. Turn heat off and slowly pour the water into the pan (may boil and splatter so be careful)
4. Add salt
5. Turn heat back on low, cover, and simmer 15-20 minutes
6. If this mixture dries out and the farro is still tough add more very hot water just a little at a time
7. The farrow should be tender but still chewy

You can use this for the recipe as shown with mushrooms. I also like to have some on hand in the fridge and I add it to salads and rice pilaf.