![\"Warm](\"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-content\/uploads\/2011\/04\/FarroRecipe-700.jpg\" "\\"Warm")
<\/a>Warm Farro Salad (Click To Zoom)<\/p><\/div><\/h4>\n
Warm Farro Salad with Mushrooms & Spring Herbs<\/h4>\nFarro’s hearty, nutty character is delicious with the earthy flavor of mushrooms. The essence of toasted oak in the sherry vinegar and brightness of fresh spring herbs balance this dish. A crisp, mineral old world Chardonnay or Friulano white wine from Italy would be a lovely spring pairing. On second thought, you could go with an earthy French Ros\u00e9
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Preparing the Farro<\/h5>\n
This recipe uses cooked farro, great for leftover Thyme Scented Farro from last night’s supper. If you’re cooking farro to make this recipe just follow the package directions. Intuitive cooking really comes into play when preparing grains. I live at an altitude of above 5,000 feet, and grains often take a bit longer to cook. Also, the farro I purchased in the bulk section of the grocery store had no information in regards to if it was quick cooking or not. So I loosely followed the directions for cooking farro in the “Grain Cooking Chart” from Martha Stewart’s Cooking School Cookbook. She suggests combining 1 cup farro with 1 1\/2 cups water and 1\/4 tsp salt, then bring to a boil. The next step is to cover and simmer for 20 minutes. Once the time is up she instructs the reader to drain the farro and return it to the pot to rest for 10 minutes. At the 20 minute mark my farro was still a bit too chewy and hard, so I gave it 10 more minutes at a covered simmer. The farro plumped up and had a much more pleasing texture at this point, so I proceeded to drain it and allow it to rest. Cooked farro for a salad should be a slight bit al dente with a pleasing chewiness. Most of all, it should please your palate, so trust in what feels right to you.<\/p>\n
Ingredients<\/h5>\n
about 1 3\/4 cups cooked farro
\n1 tablespoon extra virgin olive oil
\n1 tablespoon butter
\n1 shallot, chopped
\n1\/2 pound mixed mushrooms, sliced
\nsherry vinegar
\n1\/3 cup chopped parsley
\n1\/4 cup chopped mint
\na handful of snipped chive<\/p>\n
Warm butter and oil in a saut\u00e9e pan over medium-low heat. Once butter is melted, add the shallot and sweat for 1 minute. Toss in mushroom slices and cook for a few minutes until tender, then season with salt and pepper. Pour mushroom mixture over warmed or room temperature bowl of farro. Dress with a splash of sherry vinegar and olive oil to taste. Toss in parsley, mint, and chives. Taste for seasoning and sprinkle in more salt and pepper if needed. Enjoy this salad warm with a sprinkling of tangy goat cheese if you like.<\/p>\n
serves 4
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\n1 tablespoon extra virgin olive oil
\n1 tablespoon butter
\n1 shallot, chopped
\n1\/2 pound mixed mushrooms, sliced
\nsherry vinegar
\n1\/3 cup chopped parsley
\n1\/4 cup chopped mint
\na handful of snipped chive<\/p>\n