It's the grain you probably never heard of: Farro.
Brock Johnson, head chef at Seattle's Dahlia Lounge, offers a modern twist on an ancient staple.
Farro with cherries, almonds and hedgehog mushrooms
1 cup Farro
Hedge Hog Mushrooms
Roasted Unsalted Almonds
Chicken or Vegetable Stock
Salt and Pepper
Put the Farro into a sauce pan and cover with stock by half an inch. Bring to a boil then turn the heat to low simmer and stir on the stove for 25 minutes or until tender being careful that the grain doesn’t break open. After the Farro is cooked let cool in the liquid (then drain off remaining stock).
Heat a pan and add about a table spoon of olive oil. Then add Mushrooms but don’t crowd them together leave space so they can caramelize rather than steam. Cook for about 2-3 minutes then add the diced Shallots and sauté until they’re translucent.
Add the cooked Farro and a small amount of stock and toss everything together to marry all those flavors.
Now you’re ready to plate. Be sure to add a bit of the delicious stock from the pan to the bottom of the plate as base.
Dress a handful of Wild Arugula with Olive Oil and nest that on top of the Farro then scatter your Dried Cherries and Almonds on top of the dish to finish it off.