By Martha Rose Schulman for The New York Times – submitted by Stoneledge FarmMushrooms 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.