Food & Cooking Recipes Ingredients Pasta and Grains Creamy Farro Pilaf with Wild Mushrooms 3.9 (38) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Crisp roasted mushrooms add texture and an earthy depth to velvety farro cooked in wine. Parmesan brings it all together. Ingredients 3 tablespoons extra-virgin olive oil 1 shallot, minced 1 cup farro ¼ cup dry white wine 3 cups low-sodium chicken stock Coarse salt 12 ounces wild mushrooms, such as shiitake or oyster, trimmed and cut into ½-inch slices Red-pepper flakes 1 bunch spinach (10 ounces), stemmed ¼ cup crumbled Parmesan, plus more for serving Directions In a medium saucepan, heat 1 tablespoon oil over medium heat. Add shallot and cook, stirring, until tender, about 5 minutes. Add farro, stirring until toasted, 1 minute. Add wine and reduce by half. Add stock, bring to a boil, then reduce heat and simmer, stirring occasionally, until farro is tender and creamy, 35 to 40 minutes. Season with salt and cover to keep warm. Meanwhile, heat oven to 450 degrees. On a rimmed baking sheet, toss mushrooms with remaining 2 tablespoons oil and season with salt and red-pepper flakes. Roast, stirring once, until crisp and golden, 20 to 22 minutes. Warm farro over medium heat and add spinach, stirring until wilted, about 1 minute. Stir in mushrooms and Parmesan. Top with additional Parmesan. Cook's Notes Change It UpSubstitute wilted mustard greens, pine nuts, and currants for the mushrooms and spinach; stir in roasted cauliflower. Rate it Print