I tweaked it a bit because I prefer a higher 'goods' to grain ratio and added toasted chopped walnuts/almonds; the only thing I'd do differently is make more...The roasted mushrooms have such a rich, intense flavor, the farro brings that nutty texture, & the parmesan, parsley & acid pull it all together.
Here's my version:
3/4 cup uncooked farro
1 lb mushrooms (I used a mix of shiitake & cremini), wipe & trim, cut into bite-sized pieces
Sea salt & freshly ground black pepper
1 lemon
Olive Oil
1/4 cup parsley, chopped
1/4 cup parmigiano reggiano, finely chopped (creates little bites of flavor)
1/4 cup chopped nuts, toasted in saute pan (they burn easily, keep an eye and stir frequently, once fragrant pull off heat)
1. Heat oven to 350 degrees. In med pot, combine farro and enough cold water to cover it by an inch. Soak for 20 minutes. Drain and return to pan, again covering with cold water. Add a few pinches of salt and bring to a boil over high heat. Lower the heat, cover and simmer for 20 - 23 minutes, until the farro is tender but still has some bite.
2. Arrange mushrooms on a rimmed baking sheet & drizzle generously with olive oil, sea salt and pepper, toss gently. Spread eventy and put in oven for ~20 minutes, stirring halfway until crisp around edges and cooked through.
3. When farro is done, drain well. Once farro and mushrooms have cooled, combine them in a serving bowl. Add the juice of a lemon, drizzle at least 3 tbsp olive oil (more if seems dry), tossing gently to combine. Add Parmesan pepper, parsley, nuts & a generous grinding of pepper. Toss gently to combine. Taste and add more salt & pepper if necessary. Enjoy!
Photos © Rex Waters
Added bonus...the next morning I warmed this up in a pan and scrambled it w/an egg and some arugula...adios hangover!
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