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Priyas Farro

Farro is a food product composed of the grains of certain wheat species in whole form. We were introduced to this surprisingly tasty whole grain at lunch with Daryl and Priya.


  • Olive oil
  • 1 onion, minced fine
  • 20 Crimini mushrooms, sliced
  • Leaves from 6 stalks thyme, chopped fine
  • 2 Cups farro
  • 1 Tbs sherry or sherry vinegar
  • 16 oz chicken stock
  • Salt
  • Pepper


  1. Heat 1 tbsp oil over medium heat in a wide, heavy bottomed pot. Add onions, sprinkle with salt, and sauté until caramelized, 7-10 minutes. Transfer to a bowl.
  2. Heat 1 tbsp oil over medium heat. Add enough mushrooms to cover bottom of pot in a single layer - do not crowd the pot. Sprinkle with salt and brown mushrooms on both sides in as many batches as necessary, transferring to bowl with onions as you go.
  3. Return onions and mushrooms to pot. Add thyme and sauté 2 minutes. Add farro, sprinkle with salt and 1 tsp pepper and sauté, stirring occasionally, for 3 minutes. Add sherry and cook until absorbed. Add chicken stock, bring to a boil, then lower heat to low and cover. Cook until al dente 15-20 minutes. Taste for seasoning an add salt and pepper to taste.
  4. If you want to make this ahead, add only 1 cup of stock and cook until absorbed. Turn off heat and leave covered until 10 minutes before you want to serve. Add half cup of stock and cook until absorbed. Test consistency. Add a little more stock and cook a little more, if necessary.