Farro with Mushrooms, Balsamic Vinegar, and Thyme

Farro, or emmer, is an ancient Egyptian whole grain that is now grown locally in Washington. You can find it in the bulk section at Whole Foods or PCC. Farro is high in fiber and is composed of about 18% protein. Note that is not a gluten-free grain.  Farro has a dense, chewy texture and works wonders in earthy, savory risottos. This is a great way to approximate a risotto without all the intensive labor!  

 

Yield: Makes 4-6 servings

Part 1: Making the Farro

Ingredients:

1 cup uncooked faro (emmer)

1 ¾ cup water

Pinch of salt

Directions:

Heat the water to boiling in a teakettle or pot. Meanwhile, add the faro to a dry, heavy pan with a tight-fitting lid and toast over medium-high heat until it starts to look and smell toasted (~ 3 minutes). Turn off heat, and then carefully pour in the boiling water (it will boil up and sputter, so be careful.) Add the salt, and turn the heat back up to a low simmer, cover the pan, and let it cook until the farro is tender but chewy (~20 minutes). (Start checking after ~15 minutes; you may need to add a tiny bit more water.)

Part 2: The "Risotto"

Ingredients:

3 Tablespoons unrefined extra-virgin olive oil
2 cloves garlic, cut in half lengthwise
1/2 cup diced red onions or shallots

24 oz. Crimini mushrooms, sliced in 1/2 inch slices
pinch of salt
1/4 cup balsamic vinegar mixed with 1 Tablespoon water (or Masala wine)
1 Tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
3 cups cooked faro (see Part 1)

Directions:

Heat the oil in a large heavy frying pan.  Add the onion and garlic and sauté until onions are starting to soften (~3 minutes). Remove garlic and discard.

Add sliced mushrooms and stems, sprinkle with a pinch of salt, and sauté over medium high heat until mushrooms have released their liquid and are well browned (~5 minutes or longer, depending on your pan.)

Stir in the balsamic vinegar/water mixture and thyme (if using the dried herb) and cook until liquid is mostly evaporated (~2 minutes).

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. Once the farro is heated through and moistened, add the thyme (if using the fresh herb), stir, season with salt if desired, and serve hot.

Reprinted from KalynsKitchen.com at http://www.kalynskitchen.com/2008/05/recipe-for-farro-with-mushrooms-thyme.html, author Kalyn, 2008.  Retrieved November 11, 2011.