When I arrived home, the first thing I did was turn on my laptop and Googled farro. I learned it is the mother of all grains, and is the grain from which all other grains are derived from. It was the mainstay for the Roman legions! If it was good enough for Augustus, it was good enough for me. I had to find out how to prepare it. After much surfing, I settled on my usual combination of several recipes and added my own flair at the end. I added some black beans only because I had a half can leftover from yesterday, but I thought it would add some protein and make this a complete meal. In the end, it all turned out delicious, and I will be cooking farro again.
1 cup farro
1 3/4 cups water, which will make 3 cups cooked farro
pinch of salt
Heat saucepan to med high heat, then add farro to dry pan
Toast farro for about 3 minutes, until farro starts to toast
Turn off heat, and add water and salt, stir
Turn heat to med-low, cover, and simmer for about 20 minutes, until farro is soft, but still chewy
In saute pan, add 3 Tbsp olive oil
Add 2 cloves chopped garlic and 1 chopped shallot, saute until soft, about 3 minutes
Add an 8 oz package of sliced crimini (baby portabello) mushrooms, add salt and pepper
Saute over med-high heat until water is released from mushrooms and are well browned, about 5 minutes
Add 1/4 cup Balsamic vinegar and 1/4 cup of either Marsala or Madera wine (any sweet wine)
Cook until liquid is almost evaporated; about 5 minutes
Add cooked farro, 3 Tbsp chopped fresh thyme, and water if needed
Add salt and pepper, your 1/2 can of leftover black beans, 1/2 sliced red bell pepper, and 3 Tbsp chopped Italian parsley. Cook until heated through, about 5 minutes.
