Farro is the Italian name for Emmer wheat, an ancient grain. Farro is high in protein but low in gluten and very high in B vitamins. Farro is grown in many parts of Italy, Southern Europe and Morocco, and is often used as a whole grain side dish or in soups or risotto. Cooked farro has a pleasantly chewy texture and a slightly nutty flavor. Some types of farro need to be pre-soaked, but most farro imported from Italy to the U.S. will be “semi-perlato” which means that much of the bran has been removed, and it cooks quickly. Original recipe by: Kalyn’s Kitchen.
Farro and Mushroom Dressing
- Coarse salt and ground pepper
- 2 cups farro
- 2 tablespoons olive oil
- 10 ounces cremini mushrooms (thinly sliced)
- 4 shallots (minced)
- 4 ribs celery (minced)
- 2 tablespoons finely chopped fresh sage (plus more for garnish)
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- Bring a large saucepan of salted water to a boil. Add farro and cook until tender, about 30 minutes; drain and return to pot.
- Meanwhile, in a large skillet, heat oil over medium-high. Add mushrooms, shallots, celery and 1 tablespoon sage; season with salt and pepper. Cook until celery is crisp-tender, 2 to 4 minutes.
- Add wine and cook until evaporated, 3 to 5 minutes. Add 1 tablespoon sage and vegetable mixture to farro; toss to combine. Serve garnished with extra sage leaves.
Adapted from Kalyn's Kitchen