SERVES 4 AS A SIDE FOR 2 DINNERS, PLUS LEFTOVERS
- 4 cups (720g) uncooked farro
- Kosher salt and freshly ground black pepper
- 1 pound (450g) assorted mushrooms (use your favorites), trimmed and wiped clean
- 1 teaspoon finely chopped fresh thyme leaves
- 1/3 cup plus 2 tablespoons (110ml) extra-virgin olive oil
- 3 ounces (85g) Parmesan
- 1/2 cup (10g) loosely packed flat-leaf parsley leaves
- 1/4 cup (60ml) freshly squeezed lemon juice
1 Heat the oven to 450 ° F (230 ° C). Line a rimmed baking sheet with parchment paper.
2 Put the farro in a large pot and add enough cold water to cover. Add several big pinches of salt and bring to a boil. Simmer until it’s tender but still has some bite, 20 to 25 minutes.
3 Cut the mushrooms into bite-size pieces and combine them in a large bowl with the thyme and 2 tablespoons of the olive oil. Season with salt and pepper and toss gently. Spread out on the prepared baking sheet and roast, stirring once, until crisp around the edges and tender, about 20 minutes. Let the mushrooms cool slightly on the baking sheet.
4 Meanwhile, drain the farro and spread it out on another baking sheet to cool.
5 Chop the Parmesan until it’s pebbly (it should look like small Grape-Nuts)— you want about 1/2 cup (85g). Coarsely chop the parsley.
6 Combine half of the farro with the mushrooms in a large bowl. Reserve the remaining farro for the grain bowls. Add the lemon juice, the remaining 1/3 cup (80ml) olive oil, the Parmesan, and parsley. Season with pepper and fold gently. Taste and adjust the seasoning. Keep the salad in the fridge for up to 5 days.
7 The day of: Reheat the farro salad gently in the microwave for about a minute, or let sit at room temperature for 20 to 30 minutes.