Toasted Farro Recipe

Time1h

Serves4

basil pistou, porcini mushroom, parmigiano reggiano

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Ingredients

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1
Prepare the Porcini Mushrooms
Soak the dry porcini mushrooms in warm water for about 20 minutes. Once softened, drain, reserving the soaking liquid. Chop the mushrooms finely.
2
Cook the Farro
In a medium saucepan, combine the farro, water (or broth), and salt. Bring to a boil, then reduce heat to low and cover. Simmer for 25-30 minutes, or until farro is tender and chewy. Drain any excess liquid.
3
Toast the Farro
In a large skillet, heat olive oil over medium heat. Add the cooked farro and toast for about 5 minutes, stirring occasionally until it’s slightly crispy and golden.
4
Add Mushrooms and Season
Add the chopped porcini mushrooms to the skillet with the farro. Stir in the reserved mushroom soaking liquid (strain it to remove any grit) and cook for an additional 5 minutes. Season with black pepper to taste.
5
Finish with Parmesan
Remove from heat and stir in the grated Parmigiano Reggiano until melted and well combined. Serve warm.