Farro is one of the more modern, yet ancient grains you’ll see on the culinary market today. It adds a simple nuttiness to your food and cooks up like any other whole grain. This recipe uses that nuttiness to its advantage while cooking up this risotto-like dish with mushrooms and herbs. The herbs and mushrooms are added in towards the end since they cook in less time than the grain does but will still add plenty of flavor with white wine and even optional sherry for flavor.
- Once you get into the routine of using mushroom farro in your daily dishes you will become addicted to it because it is easy to do and tastes very good.
- Farro is a grain that is very versatile and can be used in many vegetable dishes.
- One of the unique concepts of using farro is that you can cook the farro and keep it waiting while you are sauteing the other vegetables.
“Farro is one of my favorite grains, thanks to its toothsome and chewy texture. I use it in wintery salads often because it’s hefty enough to hold its own with lots of roasted veggies and other ingredients.”
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