Name: Farro with Wild Mushrooms and Herbs
Yield: 8 Servings
Ingredients: 2 cups semi-pearled farro; Kosher salt; 2 tablespoons (or more) olive oil; 4 cups (about 8 oz.) assorted fresh mushrooms (such as chanterelle, porcini, lobster, maitake, and crimini), cut into 1” pieces; Freshly ground black pepper; 1 cup low-sodium chicken broth; ¼ cup (½ stick) unsalted butter, cut into ½” cubes; 2 tablespoons chopped flat-leaf parsley; 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh thyme

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In this creamy, risotto-like side, arborio rice is replaced with healthier whole-grain farro.

Recipe notes