Farro With Wild Mushrooms And Herbs

• 2 cups semi-pearled farro
• Kosher salt
• 2 tablespoons (or more) olive oil
• 4 cups (about 8 ounces) assorted fresh mushrooms (such as chanterelle, porcini, lobster, maitake, and crimini), cut into 1" pieces
• Freshly ground black pepper
• 1 cup low-sodium chicken broth
• 1/4 cup (1/2 stick) unsalted butter, cut into 1/2" cubes
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh thyme

1. Cook farro in boiling salted water until tender, about 20 minutes. Drain, let cool, and set aside. DO AHEAD:
2. Heat 2 tablespoons oil in a large heavy skillet over medium-high heat until it shimmers (the oil needs to be very hot to crisp the mushrooms). Working in batches, add a single layer of mushrooms to skillet. Cook, turning once, until crisp and cooked through, 4-5 minutes. Transfer to a plate; season with salt and pepper.
3. Bring broth to a simmer in a medium saucepan over medium heat. Add farro and cook, stirring often, until heated through. Season farro with salt and pepper. Add butter and stir vigorously to combine and create a creamy texture. Add mushrooms, parsley, chives, and thyme; stir just to evenly incorporate. Serve immediately.

semipearled farro, kosher salt, olive oil, mushrooms, freshly ground black pepper, chicken broth, unsalted butter, flatleaf, fresh chives, thyme

Taken from www.epicurious.com/recipes/food/views/farro-with-wild-mushrooms-and-herbs-51118030 (may not work)