Mushroom Farro

Mushroom Farro

6 cups chicken stock or vegetable stock

1 1/2 cups farro
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 pound cremini mushrooms or wild mushrooms (or a mixture of the two), cleaned, trimmed and sliced
2 large garlic cloves, green shoots removed, minced
1 ½ tablespoons chopped fresh rosemary
1/2 cup dry white wine
Freshly ground pepper to taste
1 to1/2 cup fresh grated parmesan cheese
1/4 cup chopped fresh parsley
Salt if needed

Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.

Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro, cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.

Yield: Serves six.
Source: Modified from New York Times online

Note on Farro: if you live in Calgary, the only place I have found it is Lina's Italian Market on Centre Street North. If anyone knows somewhere else they sell Farro, I would love to hear about it.