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Mushroom Farro With Truffle Oil

Mushroom farro is a hearty winter comfort food to me. The addition of black truffle oil makes this simple dish even more delicious.  Farro is an ancient grain from Mesopotamia that has been around forever. Considered a nutritious grain, farro is high in protein, fiber, and B complex vitamins, and is considered a much healthier alternative to white rice or other refined grains. Cooked farro looks similar to barley but has a slightly firmer texture.

mushroom farro

This recipe is not elaborate, and only has a few ingredients; but in my eyes, that is all you need. Cremini mushrooms bring out the earthy, nutty flavor of this hearty grain. Garlic and black truffle oil combine to render a subtle, yet slightly more complex flavor profile.  As far as grains go, farro is extremely versatile and can be eaten alone, such as in this grain bowl, or incorporated into stews, salads, and soups.  Farro can also be mixed with fruit and cream and eaten in a similar style to granola or muesli and is a generally considered great cereal alternative for breakfast.

To soak or not to soak?  The answer: either is okay.  Some suggest soaking farro in a bowl of cold water to speed up the cooking process.  Personally, I prefer not to soak it before cooking because farro does not actually take that long to cook.  I do, however, rinse the farro well beforehand, as is recommended for most grains.  Farro does not expand as much as rice or barley and can be made stove top, in the oven, or even in a slow cooker. Served as is in the form of a grain bowl or as a side dish to accompany your favorite protein, this simple dish does not disappoint.

mushroom farro

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

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