Photo: Jennifer Causey
Serves 4 (serving size: about 3/4 cup)

We cut out nearly all the prep and cook time of a traditional pilaf by using presliced mushrooms and precooked farro. No need to microwave the farro; it will absorb enough liquid and heat through in the pan. Use the green parts of the green onions as well as the white for flecks of color in the finished dish.

How to Make It

Heat olive oil in a skillet over medium. Add green onions; sauté 2 minutes. Add mushrooms and 1/2 tsp. chopped fresh thyme; cook 4 minutes. Add chicken stock and farro; cook 1 minute. Stir in walnuts, salt, and pepper. Top with 1/2 tsp. chopped fresh thyme.

You May Like