Traditional recipes

Dirty Farro

Dirty Farro

Ingredients

  • 4 tablespoons vegetable oil, divided
  • 2 cups semi-pearled farro
  • 15 sprigs thyme, tied into a bundle
  • 2 teaspoons kosher salt plus more
  • 1/2 pound fresh breakfast sausage, casings removed (if necessary)
  • 1/4 pound chicken livers, trimmed, chopped
  • 1 1/2 cups finely chopped onions
  • 1 1/2 cups finely chopped celery
  • 1 tablespoon minced garlic
  • 1/4 teaspoon cayenne pepper
  • 2/3 cup thinly sliced scallions (dark-green parts only)
  • 1 cup celery leaves from inner stalks

Recipe Preparation

  • Heat 2 Tbsp. oil in a large pot over medium heat. Add farro; stir until toasted, about 2 minutes. Add thyme and 5 cups water. Cover and cook for 10 minutes. Uncover, add 2 tsp. salt, and simmer until farro is tender but still firm to the bite, about 20 minutes. Drain and let cool completely. Remove thyme; discard.

  • Heat 2 Tbsp. oil in same pot over medium heat. Add sausage and livers; cook, breaking up sausage into small pieces with a spoon, until sausage is browned and cooked through, about 4 minutes. Add onions, next 5 ingredients, and a pinch of salt. Sauté for 2 minutes. Add 1 cup water; bring to a simmer. Cook, uncovered, until liquid is reduced by about half, about 8 minutes. Stir in cooked farro; simmer until liquid is absorbed,about 5 minutes. Discard bay leaves. Stir in scallions; garnish with celery leaves.

Recipe by Chef the Farmer in Kinston NC

Nutritional Content

One serving contains: Calories (kcal) 360.9 %Calories from Fat 46.6 Fat (g) 18.8 Saturated Fat (g) 3.8 Cholesterol (mg) 71.6 Carbohydrates (g) 36.5 Dietary Fiber (g) 3.2 Total Sugars (g) 3.0 Net Carbs (g) 33.3 Protein (g) 13.6 Sodium (mg) 549.8Reviews Section

The Age of Farro: 19 Recipes That’ll Win You Over

Once upon a time, a titan named quinoa swept across the globe and started dominating all kinds of recipes. We understand why: It’s full of protein, fiber, and nine essential amino acids. Navruz-Varli S, et al. (2016). Nutritional and health benefits of quinoa (Chenopodium quinoa Willd.) DOI: 10.1016/j.jcs.2016.05.004 But there’s a new super grain in town, and it’s here to stay.

Farro has actually been (subtly) on the scene for ages. And what we love most about this ancient strain of wheat is that it’s super filling and tastes kind of creamy. It also has more fiber than quinoa.

So next time you’re looking to bulk up a meal or are in need of something heart- and belly-warming, try one of these hearty farro recipes. You’ll wonder how you’ve survived so long without it.

1. Creamy chicken and farro soup

Healthier versions of indulgent recipes can sometimes be blah. That’s not the case with this heavenly soup.

The recipe opts for just the right amount of substitutions and doesn’t sacrifice the good stuff, ensuring it’s still as creamy and comforting as its cousin, chicken and rice soup.

It may be tempting to ditch the butter and use olive oil instead, but we say stick to the stick (of butter), and if anything, substitute the whole milk for a lower-fat variety — if you must.

2. Farro soup with meatballs

Who needs noodles when you can eat a piping hot bowl of meatball soup?

Made with fiber-filled farro, leafy greens, protein-rich beans, and tart tomatoes, it’s a great dish to warm up with on a crisp fall day — or any day, for that matter.

Homemade meatballs definitely yield the best flavor, but feel free to sub frozen meatballs if time doesn’t allow for making them from scratch.

3. Chickpea farro soup

Share on Pinterest Photo: Two Peas and Their Pod

Soups can feel uninspiring. They can also feel like they’re more work than they’re worth. This soup, however, is worth every minute — and every chop and stir.

Filled with hearty farro, protein-packed chickpeas, veggies and herbs galore, and topped with parmesan cheese, this soup is satisfying, flavorful, healthy, and freezes like a champ.

Serve with a loaf of crusty bread or simple Caesar salad.

4. Kale butternut squash farro salad

Sometimes eating leftovers can feel like a drag, but when you make a recipe that can be altered and transformed in all kinds of ways, leftovers become anything but bland.

This farro, squash, and kale salad tastes great as is, but can also be jazzed up with the likes of sausage and caramelized onions, sun-dried tomatoes and feta, beets and goat cheese, and many more tasty combos.

We’re definitely fallin’ for this fall comfort dish.

5. Strawberry farro salad with avocado and feta

Another amazing thing about farro: It pairs equally as well with savory and sweet. This salad brings the sweet with fresh strawberries and balsamic poppy seed dressing.

Avocado adds creaminess, red onions add crunch, and spinach and feta pull it all together. Feel free to experiment with additional nuts like sliced almonds, hazelnuts, or pine nuts.

6. Greek farro salad

A salad that keeps for days? Yes, it exists. This Greek salad is full of textures and flavors, is satisfying, and takes under 30 minutes to make.

Though the arugula will keep its crispness even if you mix it in straight away, we like to combine the rest of the veggies with the farro, and come eating time, toss that with the arugula and dressing.

For extra veggie oomph, add sliced pepperoncini and artichoke hearts.

7. Rainbow Thai farro salad

Farro is one of those grains that tastes good with just about any sauce. Though commonly paired with Italian and Mediterranean flavors, it’s equally as good with some Asian inspiration.

This Thai salad has veggies galore — carrots, bell pepper, cabbage — and even some crunch from scallions and chopped peanuts.

The peanut sauce is perfect parts savory and sweet, making it feel like more a treat than a healthy household staple.

8. Sweet potato farro salad

This recipe goes the extra mile by cooking the farro in chicken broth, apple cider vinegar, and bay leaves. The result is ultra-savory grains.

They perfectly complement the dried cranberries, pistachios, sweet potato, arugula, parsley, and Dijon dressing.

Pro tip: Double the recipe — it’s that good.

9. Strawberry caprese farro salad

This recipe is berry delightful. The strawberries, juicy sun gold tomatoes, and mozzarella pearls combine to create a summery salad that’s great for a picnic or potluck. With added protein, it also makes a great main course.

Pro tip: Need to make it in a jiff? Use store-bought pesto.

10. Farro bowl with figs, kale, and French goat cheese

It’s amazing how a few high-quality ingredients can be thrown together in a pinch and taste like hours of effort. This recipe is just that.

The fresh figs, tart goat cheese, lacinato kale (aka Tuscan kale), and farro come together with a light yet sweet balsamic maple mustard dressing, taking a mere 10 minutes to assemble.

Pro tip: For an extra dose of protein, add sliced grilled chicken.

11. Chopped grilled vegetable bowl with farro

Not sure what to do with all of those leftover grilled or roasted veggies? Why not toss them with some farro, hummus, and tzatziki?

To make the most of this recipe, grill or roast the veggies on the weekend, whip up the tzatziki, and toss together this veggie bowl as a last-minute lunch or dinner.

Pro tip: We love doubling the veggie quantities and using in scrambles and salads throughout the week.

12. Asiago white beans with farro, kale, and tomatoes

Talk about a one-pot wonder. With only five ingredients, this recipe tops our list of easy and tasty weeknight favorites. Bonus: It tastes even better the next day.

To up the flavor, use a small can of diced tomatoes in place of the fresh grape tomatoes and tomato paste in place of the sauce. It also tastes great with shredded basil if you have it on hand.

13. 30-minute Greek shrimp and farro bowls

The nutty flavor of farro pairs perfectly with the tangy olives and bright veggies in this simple shrimp bowl. Because the marinade is so amazing, we say soak the veggies with it before cooking too.

Feel free to sub feta cheese for the Greek yogurt sauce and any lean protein for the shrimp (salmon tastes pretty darn awesome).

14. Farro bowl with shiitakes and winter greens

Great for breakfast, lunch, or dinner, this shiitake bowl is all kinds of awesome — and not just because it has a fried egg on it.

The homemade chimichurri sauce marries all of the ingredients and brings out of the best of the savory mushroom and bitter kale and brussels sprouts. Just add sriracha.

15. Skillet farro and turkey sausage casserole with kale and sweet potatoes

Skillet meals are all the rage. And for good reason: They’re easy to make, and they minimize dirty dishes.

This casserole is stuffed with turkey sausage, sweet potatoes, kale, and white beans, and topped with fresh parmesan cheese and basil.

Another great dinner party dish or meal for plenty of leftovers. The only downside is how damn good it tastes — meaning those leftovers may not actually be left over.

16. Farro tabbouleh with burrata and hummus

If we had to choose between hummus and burrata, we simply wouldn’t — we’d pick both, and we’d make this recipe.

The tabbouleh is brought to life with grilled asparagus, fresh blueberries, and traditional cucumber and tomatoes, and bulked up with farro in place of bulgur. Serve with warm pita bread or simply dig in with a fork.

17. Roasted carrots with lemon yogurt sauce and farro

Can we talk about how stunning this recipe looks? Easy and crazy-delicious, this roasted carrot dish is the perfect recipe for a date night, a dinner party, or a treat yo’self meal.

For the crispest chickpeas, make sure to pat them completely dry after rinsing. Also, mix them evenly in a bowl with the olive oil and spices before baking.

Pro tip: If spinach isn’t your favorite green, feel free to sub kale or layer the farro and carrots on top of a pile of fresh arugula.

18. Creamy farro with pesto, asparagus, and peas

Farro’s richness gives all recipes a creamy feel, even if there’s no added cream. The only “cream” in this recipe is the cheese from pesto — which differs depending on which pesto you choose.

The rest is all veggie, herb, and citrus. Since the flavor is so light, opt for high-quality olive oil and sea salt, as they’ll have a significant impact on the taste.

19. Farro risotto with sun-dried tomatoes, mushrooms, and cashew cream

Comforting winter dishes don’t always mean a food coma is near. Instead of heavy cream and cups upon cups of cheese, this risotto uses homemade cashew cream to bind all of the ingredients together.

Mixed with tangy tomatoes, button mushrooms, a splash of white wine, and fresh rosemary, this recipe tastes like the holidays without the post-indulgence blues.

As much as we love quinoa, we admit, we get a little bored with it sometimes. So, like freekeh, farro is the latest addition to our list of lovable grains.

Not quite a wheat, and not quite a rice, farro adds a richness and chewiness to dishes that’s similar to that of other grains, but lighter. On its own, farro tastes savory with a hint of nuttiness or cinnamon flavor.

Use it anywhere you’d put in quinoa or brown rice, be it soups, stir-frys, or salads. Spend a little time with this versatile grain, and you’ll soon see that the options (and taste combinations) are endless.


I'm automatically jealous

Some days I get a little jealous of vegetarians. They’re conscientious objectors, which confers a certain measure of instant awesomeness. They can look a pig in the eye, which I bet would come in handy more often than you’d think. Unless they eat nothing but cheese, which is what I would do as a vegetarian, they probably have excellent HDL and LDL cholesterol levels. And if they’re like Umami Boy, maybe they’ve lost 40 pounds or so since they gave up eating meat.

It’s not that I’d want to be a full-grown adult with a weight in the double digits and what I can only assume would be a completely concave bust, but who doesn’t enjoy making a brazen claim of self-achievement from time to time? “I’ve lost 40 pounds!” I’m automatically jealous.


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Dirty Farro - Recipes

3 large duck livers
1/2 cup whole milk
6 confit duck legs (available on line from Mapleleaffarms.com and Dartagnan.com)
2 tablespoons duck fat (available from the above on line sources)
1/4 cup finely chopped yellow onions
2 tablespoons minced garlic
2 tablespoons brandy
3 cups cooked farro verde
3 cups cooked white rice
2 teaspoons gumbo file powder
Salt and pepper to taste
Chopped parsley

Soak the duck livers in milk for 24 hours. Remove the livers from the milk and chop them fine set aside. Pick the meat from the duck legs and set aside (You should have 3 cups. If you have more than 3 cups you can save the extra for a snack later.)

Heat the duck fat in a large sauté pan over medium heat until the fat begins to melt. Add the onions and garlic, and cook, stirring occasionally, until softened.

Add duck livers and cook for 1 minute. Deglaze the pan with the brandy and simmer for 2 to 3 minutes. Add farro, rice, picked duck meat, file powder and cook, stirring, until everything is heated through. Season with salt and pepper. Garnish with chopped parsley before serving.

15 salads (I have divided these amounts by 4 to get salads for almost 4 people. Please advise if this will work for you. ¼ amount is in parenthesis next to original amount)

1⁄2 hotel cleaned dandelion greens

1 qt (1 cup) cleaned purslane

1 pt (1/2 cup) Ground pecans

2 qts (2 cups) vinaigrette (I cut down the ingredient amounts for the vinaigrette but in doing so, it will only yield about ¾ cup for 4 small salads, not 2 cups. Please advise on what you will need to dress 4 servings)

Pecan aioli Toast two quarts (2 cups) of pecans in a 350 degree oven. Toast until the pecans are slightly darker but very aromatic. Cool then place in a Vitamix with equal parts water to pecans. This process should be done in batches to not overheat the blender. Once pecans and water are broken down to a milk like consistency, set aside to strain.

Raw sugar vinaigrette Raw sugar syrup 220g (2/3 cup) raw sugar 220g (2/3 cup) water

Bring to a boil, then reduce to a simmer. Stir water sugar mixture until eveything is disolved. Set aside to cool.

1⁄2 c (1/8 cup) of raw sugar syrup 1 (1/4 cup) cup red wine vinegar 2 (1/2) cloves of garlic 2 (1/2) tb minced sun dried tomatoes 1⁄2 (1/8) T chile d’arbol (ground)

2 (1/2 cup) cup blended oil ** what is blended oil?

In a small bowl mix together the first 5 ingredients. Mix together well then slowly drizzle in oil. Taste of balance and salt.

How is the rest of the salad put together? Please explain the squash ,how the pecan aioli is used (is there oil and egg in this or is aioli just a name). Presentation?


Staying Committed When Shit Gets Hard + Whole Food Plant Based Curry Tofu with Farro and Broccoli

I was on a 14 hour plane ride last week and it had what I considered a scary amount of turbulence.

As the plane jolted up, down and all around, scenes flashed in my brain of our plane plummeting down in huge orange flames, grown ass men crying out for their moms, hand luggage flying everywhere, and flight attendants looking helpless and terrified. The cabin lights would flicker on and off, oxygen masks would drop, babies would be screaming, people would be thrown from seat to aisle, alarms would sound – it would be a fucking nightmare.

I kept having to pull myself back to reality, reminding myself that I am not afraid of flying, that we are not crashing, that flying is safer than driving, that turbulence happens on every flight and that I need to get a grip and relax.

I tried breathing deeply. I tried watching a movie. I tried sleeping. But I was so on edge that I couldn’t focus on anything except for the fact that aviation makes no sense to me and I need to take an active part in learning more about it because riding in an enclosed 575 ton capsule at 36,000 feet in the air is totally counter intuitive, but yet it happens everyday and everyone seems to be 100% fine and dandy with it.

How is everyone dandy with this and why aren’t we falling out of the fucking sky at this very moment?

As I sat in my seat, eyes closed, breathing in and out, trying to stave off a full blown panic attack, I was surprised by my emotions. I have flown to Asia every year for the past 8 years and I’ve never experienced this amount of fear and anxiety over some turbulence.

I sat with that information and pondered until it hit me.

Long haul flights aren’t brand new to me. Not drinking on long haul flights is brand spankin’ new. The reality that I no longer drank bitch slapped me across the face and it stung. Badly.

Before I quit drinking, I would prepare for long ass flights by being a little hungover, followed by two glasses of wine in the air and then two sleeping pills. I would wait as long as I could to pass out and then I would slip into my slumber and enjoy a stress free flight.

The combination of being hungover, buzzed and sedated was the perfect combination to put me to sleep for at least 6 hours without waking up once, and avoiding panic attacks and orange flame death scenes to boot.

Even when heavy turbulence hit, I’d be lulled to sleep by the bumps and peacefully transported back to my childhood when I would fall asleep in the backseat of my mom’s grey Ford Tempo during the bumpy ride home on the long dirt road that led to our house.

I’m not saying that purposely giving yourself a hangover, slamming down some cheap wine and then topping it off with sleeping pills is a stellar plan. I’m saying that this combination made flying a fuck of a lot easier and stress free.

Without being numbed out, I was a hot mess on that plane, and I for one, did not know this about myself.

Here I thought flying for a 14 hour stretch was no biggie.

I wasn’t tempted to order a drink. Instead, I took note and felt humbled by the fact that I am still in the process of waking up to my life and experiencing things that I haven’t experienced for a long time without alcohol.

From my personal experience and from the experience of my clients, here’s what I’ve learned about making commitments to oneself:

You will be tested along the way.

Making a commitment to change a pattern, a behavior or a habit that has been with us for a long time is hard, even under ideal circumstances. When the circumstances are less than ideal, it’s even harder.

If you make the commitment to not eat sugar, at some point you will find yourself at a birthday party with your favorite cake and ice cream staring up at you, seducing you to grab a fork and dig in.

If you make the commitment to stop eating convenience foods, at some point you will find yourself with exactly two minutes to throw breakfast together when there’s a drive through right on your way to work.

If you make the commitment to eat a Whole Food Plant Based diet, at some point you will find yourself wondering what the hell to do when your meat eating house guests arrive.

If you make the commitment to stop drinking, you might just find yourself in an airplane with lots of turbulence, a panic attack setting in, and knowing that feeling totally peaceful, calm and lulled to sleep are only two glasses of wine away.

When you have an obstacle or challenge in front of you that would magically become easier if you broke your commitment, THAT is when shit gets real.

This is when you have to step back, take a breath and make the conscious choice to stay true to that commitment. Or not.

If you really want the outcome and the results of sticking to it, you will. It’s not always easy it’s not always comfortable it’s not always peaceful.

But if you can ride out the challenging moments long enough to learn something from them and arrive on the other side without breaking your commitment, the feeling you’re left with will surpass any temporary feeling of pleasure or satisfaction that you’d get from breaking your commitment.

And if you decide that the commitment you made to yourself isn’t working right now, there’s not a damn thing wrong with dropping it and moving on. Just make sure that the reason for dropping it extends beyond inconvenience or being hard in the moment.

Change is hard but then it gets easier. And then it gets hard again, and then it gets easier. And this pattern will continue until it levels off and it will be easier more often than not.

Today’s recipe is yummy yum to the umpteenth degree. If you’re looking for more recipes like these and want to learn how to make whole food plant based gourmet food in your kitchen, check out our Plant Fueled Meal Plans.


Dirty Farro - Recipes

Dirty Duck Rice
Serves 4 to 6 people

3 large duck livers
1/2 cup whole milk
6 confit duck legs (available on line from Dartagnan.com and Mapleleaffarms.com)
2 tablespoons duck fat (available from the above on line sources)
1/4 cup finely chopped yellow onion
2 tablespoons minced garlic
2 tablespoons brandy
3 cups cooked farro verde
3 cups cooked white rice
2 teaspoons gumbo file powder
Salt and pepper to taste
Chopped parsley

Soak the duck livers in milk for 24 hours. Remove the livers from the milk and chop them fine set aside. Pick the meat from the duck legs and set aside (You should have 3 cups. If you have more than 3 cups you can save the extra for a snack later.)

Heat the duck fat in a large sauté pan over medium heat until the fat begins to melt. Add the onion and garlic, and cook, stirring occasionally, until softened.

Add duck livers and cook for 1 minute. Deglaze the pan with the brandy and simmer for 2 to 3 minutes. Add farro, rice, picked duck meat, file powder and cook, stirring, until everything is heated through. Season with salt and pepper. Garnish with chopped parsley before serving.


One Ingredient, Many Ways: Farro

Food inspiration can come from anywhere. But for generations of American food lovers, Europe — particularly France and Italy — have existed at the center of our culinary lust and imagination. For some it was the first taste of a buttery croissant anointed with glistening jam, or the allure of boeuf Bourguignon simmering over the television waves courtesy of Julia Childs’ capable hands. For others, it was a bite of cacio e pepe or espresso-scented Tiramisu so simple and deeply flavored, it forever changed the way they thought about food.

For me it was a bowl of farro — a plump whole grain the color of maple syrup, which I first sampled on a 2004 trip to Tuscany. Resting below a jumble of zucchini and shaved Parmesan, it resembled brown rice but tasted nothing like the gelatinous grains that weighed down the earnest bowls of stir fry I ate throughout college. It was toasty and nuanced with a firm, nubby bite and just a hint of malty flavor. Spooning my way through the dish felt at once thrilling and intuitive — the culinary equivalent of my first breathless teenage reading of On the Road.

It is no coincidence that my farro experience took place in Italy. An ancient grain of the wheat family, farro was one of the first crops to be cultivated in the Fertile Crescent some 10,000 years ago. Once a staple throughout the Near East, Africa, and parts of Europe, farro’s use waned with the rise of modern durum wheat varieties. Northern Italy, where farro endured as part of their peasant cuisine, was one major exception.

While farro has received a smattering of stateside attention in recent years, particularly in high-end restaurants, the love affair is just beginning. Farro has become increasingly easier to find in stores and at farmers’ markets, and is the darling of heritage grain farmers like Cayuga Pure Organics in New York, Anson Mills in South Carolina, and Bluebird Grain Farms in Washington State. During the late winter, while the seasonal produce selection is at its most desolate, storage-friendly whole grains like farro help keep things interesting. Try adding it to rustic soups, dressing up cooked farro with an herb-filled vinaigrette, or exploring the grain’s sweet side in quick breads, puddings or mousse. Whole farro comes encased in its husk, making it more time consuming to prepare than rice or pasta. Soaking the whole farro grains in cold water for an hour or two before boiling, or substituting semi-pearled (also called semi-perlato) farro, which has some of the husk removed, will reduce cooking times from an hour to about 30 minutes. But any way you prepare it, farro is worth the wait.

SAVORY
Farro Risotto
This wintry risotto is rich with butternut squash, mushrooms, and sage.

Cranberry Bean and Pearl Barley Soup
Fresh sage, parsley, rosemary and basil add an herbaceous kick to this rustic soup.

Gourmet: Mushroom and Farro Pie
Farro and mushrooms are bound together with rich ricotta inside this flaky pie.

Bon Appetit: Dirty Farro
The spicy Cajun classic gets an Italian accent when farro is substituted for rice.

Bluebird Grain Farms: Emmer “Cornbread” and Sausage Stuffing
Try this hearty, flavorful take on traditional stuffing.

NY Times: Farro and Fresh Tomato Soup with Basil
This simple stew-like soup features farro, leeks and lots of fresh tomatoes.

Press Democrat: Braised Beef Shanks with Farro Chard and Beet Greens
Farro makes a deliciously hearty side for meltingly-soft braised beef shanks.

SWEET
Cranberry Farro Quick Bread
Grains of cooked farro add substance and nuttiness to this moist, honey and brown sugar-sweetened quick bread.

CHOW: Coconut Farro Porridge with Mango
Spice up your oatmeal routine with this sweet and creamy farro breakfast porridge.

Domenica Cooks: Baked Farro Pudding
This sweet pudding is baked for several hours in a low temperature oven yielding a creamy, luscious dessert.

Anson Mills: Ricotta Mousse with Candied Fruit and Farro
Farro takes a turn towards the sophisticated in this sweet, fruit-studded mousse.


What leafy greens should I use?

Dark leafy greens are the perfect way to add some extra color into the soup. My favorite green to use in this tuscan farro soup is kale, but you can also use greens like escarole, chard, or spinach!

If you have leftover kale, tear leaves into pieces and microwave into homemade kale chips.

But isn’t kale on the dirty dozen list?

Kale has gotten a bad rap lately as it landed on the Dirty Dozen list, meaning it is one of the crops containing most pesticides. Even though it’s on the list, but that doesn’t mean you should avoid kale. Kale is a rich source of vitamins, minerals, antioxidants, and gut-boosting fiber. Just be sure to give it a good rinse before adding into recipes.

Is organic better?

If you are worried about pesticides, you can opt for organic produce. However, recent literature shows that there’s no significant difference in nutrient content, nutrient absorption or health risk in choosing organic over conventional foods. Ultimately, wash your produce before eating it and focus on getting a variety of colorful fruits and vegetables in your diet.

How long does it take to make tuscan farro soup?

I love one pot meals because they come together in no time and make for easy clean up. This one pot soup is ready in less than 1 hour. It’s one of my favorites to put on the table on a chilly night. I like to serve this soup with crusty, whole grain bread and salad.

How long does this soup last?

Since this recipe makes quite a bit, plan on having leftovers for a few days or freezing it for another quick meal in the future. You can store leftovers in fridge for up to 4 days or freeze for 4-6 months.


Watch the video: Alison Romans Creamy Farro With Crispy Mushrooms. NYT Cooking (October 2021).