Farro with Mushrooms, Thyme, and Balsamic Vinegar

Directions

1 cup farro1 3/4 cups waterpinch saltHave the water heating in a teakettle or pan so it will be boiling when you’re ready to add it to the farro. Use a heavy pan with a tight-fitting lid. Add the farro to dry pan and toast over medium-high heat until it starts to look and smell toasted, about 3 minutes. Turn off heat, and then carefully pour in the boiling water Add the salt , then turn heat back on to a low simmer, cover pan, and let cook until the farro is tender, but chewy, about 20 minutes. Use a large heavy frying pan for the second part of the recipe. Heat the oil, then add the onion and garlic and saute until onions are starting to soften, about 3 minutes. Remove garlic and discard. Add sliced mushrooms and stems, sprinkle with a pinch of salt, and saute over medium high heat until mushrooms have released their liquid and are well browned, about 5 minutes Stir in the balsamic vinegar/water mixture and cook until liquid is mostly evaporated, about 2 minutes. Add cooked farro and heat 2-3 minutes, stirring gently. If your pan is not non-stick, you may need to add a bit of water when you heat the farro. When farro is heated through and moistened, add the fresh thyme , stir, season with salt if desired and serve hot.