Farro with Mushrooms, Thyme, and Balsamic Vinegar
Farro with Mushrooms, Thyme, and Balsamic Vinegar makes a tasty side dish, and the leftovers for this can be refrigerated and reheated.
I’m accumulating a lot of cookbooks, and sometimes I just don’t get around to trying anything from them, even when the recipes look great. That’s been the case with Lorna Sass’ great book, Whole Grains, Every Day Every Way (affiliate link). I’ve been reading this informative book for months, but this Farro with Mushrooms, Thyme, and Balsamic Vinegar is the first thing I’ve cooked from it.
The book has gotten me interested in many grains I’m not familiar with like farro, spelt, amaranth, and millet. I wanted to try farro for months, but I couldn’t find it anywhere in Salt Lake, not even Whole Foods! Then my generous brother Rand got some at the Ferry Building in San Francisco and sent it to me.
I loved the flavor of farro when I tried this recipe, and once I had my hands on some, I did find the same brand of Organic Italian Farro (affiliate link) at Amazon.com, hooray! You can also make this recipe with brown rice or barley if you don’t find any farro where you are.
What is Farro?
Farro is the Italian name for Emmer wheat, an ancient grain which is often confused with spelt (and in Italy it’s also called spelt, which adds to the confusion.) Apparently Farro (Triticum dicoccum) and spelt (Triticum speltum) are cousins, but they’re not the same grain. Both grains are high in protein but low in gluten, with spelt being even lower than farro. Both are also 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.
Because the plant produces low yields, it’s relatively expensive compared to other types of grain, but that doesn’t seem to be stopping it from gaining increased popularity among health-conscious food lovers.
This is the way the farro looked before it was cooked. You can almost tell by looking that some of the bran has been removed, so this is definitely “semi-perlato.”
I was quite excited that I had fresh thyme from my garden to make this, but you could also use frozen thyme or even dried thyme.
Make it a Meal:
This would taste great with Pork Chops with Balsamic Glaze or Chicken and Quickly Roasted Asparagus served with Tahini Sauce.
More Bloggers Who’ve Discovered Farro:
You can use shallots instead of red onion if you prefer. If you don't have fresh thyme you can use 2 tsp. frozen thyme or 1 tsp. dried thyme. If you can't find farro make this with brown rice or barley. This recipe is adapted from Whole Grains, Every Day Every Way. (affiliate link) Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 27mgCarbohydrates: 32gFiber: 5gSugar: 6gProtein: 6g
You can use shallots instead of red onion if you prefer. If you don't have fresh thyme you can use 2 tsp. frozen thyme or 1 tsp. dried thyme. If you can't find farro make this with brown rice or barley.
This recipe is adapted from Whole Grains, Every Day Every Way. (affiliate link)
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Whole grains like the the farro used in this Farro with Mushrooms, Thyme, and Balsamic Vinegar are a perfect side dish for phase 2 or 3 of the original South Beach Diet, or any low-glycemic eating plan. This is too high in carbs for a low-carb diet.
Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.