Skillet mushrooms & chard with grains
By Martha Rose Schulman for The New York Times – submitted by Stoneledge Farm Mushrooms and chard pair beautifully with a chewy, nutty grain such as barley, brown rice, or farro. The original NYT recipe was forwarded to the farm from a CSA member who suggested that farro can be used as the grain. If using farro, take note of the variety as the cooking times vary: pearled farro cooks in 15-20 minutes, whole farro needs 30-40 minutes, and semi-pearled splits the difference at 25-30 minutes.
Ingredients
- 1 cup barley or brown rice or farro
- 1 quart water
- Salt to taste
- 1 generous bunch Swiss chard green or rainbow chard
- 2 TBS extra-virgin olive oil or a combination extra-virgin olive oil and lemon- or mushroom-scented olive oil (1:1 ratio)
- 1 lb mushrooms trimmed and cut in thick slices
- 2 garlic cloves minced
- 1 tsp roughly chopped fresh thyme leaves
- Freshly ground pepper
- ½ cup barley/rice/farro water or water
Instructions
- Click here for instructions (via Stoneledge Farm)