— Char Nolan

So, uh, the way that I typically make farro one of my favorite ways is definitely going to be, um, in the fall. I make kind of a farro and mushroom, uh, soup is probably the best way that I like to make it. Like I know, you know, I've, I've made it and put it on salads and stuff like that as well, or just even as a side dish, but I typically love to pair far with mushrooms. Um, and I like the kind of wild mushroomy kind of flavor to be able to pair with it. So I'll do something like a shiitake and a button and maybe even a portobella, but, um, you know, get, getting kind of the wild mushroom flavor into that, um, is fantastic. So what I'll typically do is just cook my farrow just like you would any other time. Just get, uh, boil it till it becomes, you know, um, just becomes like fork tender. And then I'll drain it out and put it on a sheet pan so it doesn't overcook, 'cause you don't want it to be too mushy. And then I'll use that as kind of my base to be able to add other things too. Um, cook it a little less if you want to, if you're making it into a soup so it doesn't fall apart at the same time too. Um, but then I'll, uh, what I'll do is I'll make my mushroom mix with just kind of onions and garlic and, um, the mushrooms and saute those all up to be able to get a nice caramelization on them all and then mix them in with my farro as well. So, uh, if I'm gonna make that into a soup, I'll add veg, stock and thyme and other things to it as well. But I can just add that mushroom mixture to my farrow, mix it up and, um, maybe even make like a little bit of a gravy for it as well for that farrow to soak up as well. Uh, thyme is a wonderful pairing with Farrow as well too. And I guess that's kind of, I've always thought of it as kind of the fallish season for Farrow. It's a great, um, you know, a great whole grain to be able to mix into that. And of course it can be used at any time during the year. Uh, it's just, uh, I guess it's just one of those things I'm used to from my days back in Whole Foods where I used to make the, those farrow soups all the time. Um, and it was, uh, great compliment. So that's probably my go kind of go-to use for Farrow. Um, thanks for asking. Um, is either the soup or kind of that mushroom blend into it as well. All right. Uh, in, on that same note though, you can also do very light accents where you can just put in some lemon and some fresh herbs too, and it will go a completely different way instead of going with kinda the deep warm kind of flavors into that to go in much brighter, uh, flavors with farro