Farro with Mushrooms and Thyme
14 comments
Appears in Cook's Illustrated January/February 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.
WHY THIS RECIPE WORKS
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.