Farro with Mushrooms and Thyme

14 comments

Appears in Cook's Illustrated January/February 2013

Although we usually turn to the absorption method for quicker-cooking grains, farro takes better to the pasta method because the abundance of water cooks the grains more evenly.

SERVES4

TIME55 minutes

Farro with Mushrooms and Thyme

WHY THIS RECIPE WORKS

Although we usually turn to the absorption method for quicker-cooking grains, farro takes better to the pasta method because the abundance of water cooks the grains more evenly.

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