Farro is a type of wheat. It's popular in Italy, especially cooked in a pilaf that highlights its firm, chewy texture.
2 cups hot water
3/4 cup dried porcini mushrooms (about 3/4 ounce)
1 tablespoon olive oil
2 cups sliced cremini mushrooms
2 cups chopped onion
3 garlic cloves, minced
1 cup farro
1/2 cup dry red wine
1 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (14-ounce) can fat-free, less-sodium beef broth
6 tablespoons grated Parmigiano-Reggiano cheese
How to Make It
Place 2 cups hot water and porcini mushrooms in a small bowl; cover and let stand 20 minutes or until tender. Drain mushrooms through a fine sieve over a bowl, reserving liquid. Coarsely chop mushrooms.
Heat oil in a large saucepan over medium-high heat. Add porcini mushrooms, cremini mushrooms, onion, and garlic to pan; sauté 6 minutes. Stir in farro; cook 1 minute, stirring occasionally. Add wine; cook 1 minute or until most of liquid evaporates. Add reserved mushroom liquid, thyme, salt, pepper, and broth; bring to a boil. Reduce heat, and simmer 45 minutes or until most of liquid evaporates, stirring occasionally. Remove from heat; stir in cheese.