Published January 1, 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.
White mushrooms can be substituted for the cremini.
1. Bring 4 quarts water to boil in Dutch oven. Stir in farro and 1 tablespoon salt. Return to boil, reduce heat, and simmer until tender, 15 to 20 minutes. Drain well and set aside.
2. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms, shallot, thyme, and ¼ teaspoon salt; cook, stirring frequently, until moisture has evaporated and vegetables start to brown, 5 to 8 minutes. Add sherry and cook, scraping up any browned bits, until pan is almost dry, 1 to 2 minutes. Add farro and cook, stirring constantly, until heated through, about 1 minute. Remove pan from heat, stir in parsley and vinegar, and season with salt and pepper to taste. Serve.