1 pound farro*
Sea salt*
3/4 lb green beans
2 T unsalted butter
1 garlic clove, minced
1/2 lb chanterelle mushrooms (can use dried and reconstitute according to packaged directions)
Fresh ground pepper*
8 oz mascarpone cheese*
1/4 c snipped chives
*Available at ATI
In a medium saucepan, cover the farro with 2″ of water. Bring to a boil, cover and let simmer until the grains are al dente, about 18 minutes. Season with 2 tsp sea salt and simmer for another 5 minutes. Drain well and return to the pot. Meanwhile, in another saucepan of boiling salted water, cook the beans until crisp-tender, 5 minutes. Drain well and cut the beans into 1″ lengths.
In a large skillet, melt the butter. Add the garlic and mushrooms and cook over moderately high heat, stirring occasionally, until mushrooms are browned. Add the beans, season with salt and pepper and cook until just heated through.
Stir the mascarpone and chives into the farro and season lightly with salt and pepper. Spoon the farro into a bowl and top with the mushrooms and beans. Serves 6.
