Recipe Test: Farro with Mushrooms

If you've never tried Farro, you'd be doing yourself a favor to find a restaurant where it is served and give it a try.  It has the most sublime texture.  If you like risotto (and I do), you may even like this better.  I've eaten it twice in restaurants, but I've never made it at home . . . before today, that is.

After my last restaurant experience, I made it my mission to learn to cook this wonderful grain.  I found a recipe by Martha Rose Shulman which was first published in the January 21, 2010, issue of the New York Times.  It takes some time to make--about two hours--but it isn't difficult by any means.  You can make it earlier in the day, and then reheat it when you're ready for dinner.  We had it for dinner tonight with a side salad and it was delicious.

If I were going to make this again, I would reduce the amount of broth by at least one cup.  I ended up simmering it uncovered far past the 50 minute mark, and I still felt that it was a little more "brothy" than I would have liked.  It didn't harm the flavor or texture, but I think the amount of broth exceeded the grains' absorption ability.  You can always add more broth if you need it, but once it's added, it can't be removed.  While it took some time to make, there's still enough for another meal.  This amount would easily feed  a family of four.  If you want to make a strictly vegetarian dish, you can substitute vegetable broth for the chicken broth.  And if you don't want to add wine, substitute whatever broth you're using.  Whatever liquid you choose, it will be a tasty dish.