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.

SERVES 4

TIME 55 minutes

Farro with Mushrooms and Thyme

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.

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