The ancient Tuscan grain known as farro sounds exotic but really couldn’t be friendlier. Think of it as barley-esque, only sexier. When tender, the grains will be a bit exploded, like barley. Because of farro’s Italian roots, this recipe uses a lovely Italian treat—roasted grapes and shallots—to marry the farro with roasted portobello caps. The finished dish is earthy, sweet, and tart all at once, and looks lovely at the center of the plate, garnished with a rosemary sprig.
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Like barley, farro is often “pearled” (or “semipearled”) to remove the outer husk. Look for semipearled, which cooks in about 30 minutes. Fully pearled farro will cook more quickly; farro that isn’t pearled at all will need about 50 minutes.
Great vegetarian recipe. Made it last night with crumbled goat cheese, which helped balance out sweetness.
My husband loves mushrooms, so when I saw this recipe I wanted to make it for him. We both loved it, the combination of flavours was delicious. The juices from the balsamic, garlic and rosemary blended with the farro and made each bite divine. I was a little wary of the roasted grapes, but mixed with the shallots they really added an element of surprise to the dish. This is a healthy dish that is the perfect light dinner. I will make over and over again!I'm also going to make this as an appy using small mushrooms sometime soon.i
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