Farro Salad with Mushrooms and Thyme
A lovely, nutty side dish that could serve as the main dish for a vegan dinner. It isn't the prettiest dish, so be sure to use colorful garnish and accompanying dishes. This recipe is from America's Test Kitchen.
Equipment
- 1 Dutch oven
Ingredients
- 1½ cup whole farro
- ¼ tsp salt
- 3 tbsp olive oil, extra virgin
- 12 oz mushrooms, trimmed and chopped coarse Cremini, white, or brown work
- 1 shallot, minced
- 1½ tsp thyme, fresh, minced or 1/2 t dried
- 3 tbsp sherry, dry
- 3 tbsp parsley, fresh, minced
- 1½ tsp sherry vinegar plus extra for serving
Instructions
- Bring 4 quarts of water to boil in Dutch oven. Add farro and 1 tbsp salt. Return to boil and cook until grains are tender and slightly chewy, about 15-30 minutes. Drain farro, return to empty pot, and cover to keep warm.
- Heat 2 tbsp oil in a 12-inch skillet over medium heat until shimmering. Add mushrooms, shallot, thyme, and ¼ tsp salt and cook. Stir occasionally and cook until moisture has evaporated and vegetables start to brown, about 8-10 minutes. Stir in sherry and cook, scraping up any browned bits, until skillet is almost dry.
- Add remaining 1 tbsp oil and farro to the mushroom mixture and cook, stirring frequently, until heated through, about 2 minutes. Remove from heat and stir in parsley and vinegar. Season with salt, pepper, and extra vinegar to taste.