Farro with Cremini Mushrooms and Arugula
- Makes4 servings
- Cook Time1 hour
- Slow Cook Time1¾ hours
- Active time plus cooling35 minutes active
- 2
Farro, a type of wheat, is available as whole-grain, semi-pearled (bran partially removed) and pearled (bran completely removed). The latter varieties are quicker-cooking; we found either type works better than whole-grain for pressure cooking and slow cooking. They also happen to be more widely available. If by chance you have a piece of Parmesan rind, toss it into the pot after adding the water, then remove and discard it just before serving; it will add extra depth of flavor and a touch more umami to the dish. Serve the farro as a light main course or offer it as a side to braised or roasted chicken or pork.
Don't use whole-grain farro, as it won't cook through properly in the times indicated. Bob's Red Mill sells farro that is “lightly scratched.” It works in this recipe but retains a chewier texture than semi-pearled or pearled.
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