Probably my favorite grain right now ~ farro ~ or barley as we know it here is a hearty, chewy, wheat product that works well in salads, stews, soups or sautes. It contains more fiber than other popular grains and is high in protein supplying over 10 different vitamins and minerals. I love the taste, color and the culinary adaptability. I saute my farro or barley in a little olive oil or butter to add a toasty taste to it before I cook it. Using home make chicken stock to cook the farro in to me adds a deeper flavor than just salted water. Either way cooked farro is a wonderful addition to your dishes. This recipe was originally featured by Chris Morocco and Bon Appetit…I’ve adapted it to my cooking style to share with you. You can easily substitute the farro for barley and add a different herb of your choosing. If you like cilantro use that in place of the parsley for a slightly more citrus taste.
- 1 c farro or barley
- 1 1/2 c chicken stock or water
- Sous Salt Porcini Mushroom and pepper
- 2 shallots, sliced
- 2 T olive oil
- 8 ounces mixed mushrooms ~ wood ear, oyster, shitake, chantarelle ~ whichever your prefer
- 2 sprigs of thyme
- clove of garlic minced
- 1 T butter
- 1/2 c chopped parsley
- 2 T lemon juice
- 1/4 c olive oil
- 1 t dijon mustard
- 1/4 c parmesan, grated
In a sauce pan add 1 T of olive oil and 1 cup of farro over medium head as well as 1 t Sous Salt . Saute for 2 minutes so the farro toasts a bit. It adds a slightly nutty flavor to the dish. Add the chicken stock or water (your choice) and bring to a boil. Reduce the heat to simmer, cover and simmer for 20 minutes. After the 20 minutes has elapse turn off the burner and let the farro sit covered for another 5 minutes while you continue the salad prep.
In a saute pan add 1/4 c olive oil. Add the shallots, 1/2 t Sous Salt Porcini Mushroom and cook until they are golden and slightly crispy. Approximately 5 – 7 minutes. Remove the shallots, drain them on a paper towel and reserve the shallot oil for the dressing.
Heat 1 T olive oil and 1 T butter in the skillet. Arrange the mushrooms in a single layer in the skillet and let them brown without moving them around for apx 3 minutes. Flip them and brown them to a golden color on the other side as well. Season them with Sous Salt Porcini Mushroom and pepper to taste. Add the thyme removed from the sprigs and the garlic and let them simmer for a couple of minutes. Transfer the mixture to the removed shallots.
In a small bowl mix the dressing by adding the 2 T lemon juice, parsley, parmesan and dijon mustard to the bowl. Drizzle in the remaining shallot oil until the mixture emulsifies.
Toss the cooled farro or barley into the skillet to gently warm it and drizzle it with the dressing some of the dressing to coat. Add the mushroom, shallot mixture. Toss them together and if necessary add additional dressing.
Shave some parmesan on top and sprinkle from fresh thyme or parsley to the top.
Recipe by Chris Morocco
Photograph by Christopher Testani