Farro with Thyme-Roasted Mushrooms and Truffle Oil

Farro: a toothsome, nutty whole grain of Italian-origin that's rich in fiber and makes the perfect base for a cozy, satisfying comfort meal when the weather dips.  DIsh up a bowl of this stuff and you'll be feeling nice and toasty in no time. 

Farro with Thyme-Roasted Mushrooms and Truffle Oil

Serves :: 4


2 tablespoons extra virgin olive oil, divided

2 cloves garlic, minced

1 shallots, finely sliced

1 cup farro

2 cups rich chicken or vegetable broth

2 cups mixed cremini and chanterelle mushrooms

3-4 sprigs of fresh thyme

1/4 teaspoon salt

1/2 to 1 teaspoon black truffle oil

1/2 cup finely grated parmesan or pecorino Romano cheese

salt and fresh cracked pepper to taste



Preheat oven to 375F.  

In a heavy-bottomed sauce pan or Dutch oven, heat 1 tablespoon olive oil over medium heat and saute garlic and shallots for 1 minute.  Add in farro and cook until fragrant, about 2 minutes.  Pour broth into pan and increase heat to medium-high.  Cover and allow to cook about 25-30 minutes, until farro is tender but toothsome.  

While farro is cooking, toss mushrooms with remaining olive oil, thyme and 1/4 teaspoon salt.  Roast on a baking sheet for 15 to 20 minutes.  

Add mushrooms to farro and mix in truffle oil, cheese and salt and pepper.  

*For a heartier dish, toss in roasted Brussels sprouts--these above happen to be roasted with salt, pepper, olive oil and a touch of maple syrup.  

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