FARRO AND ROASTED WILD MUSHROOM SALAD

1 cup Bluebird Grain Farm farro

Sea salt and pepper

1/2 pound wild mushrooms

   (use a mix of your favorites)

Holmquist hazelnut oil

Freshly ground black pepper

2  tablesspoons white wine vinegar

1/4 cup finely chopped or crumbled local aged cheese

   (not grated - you want a slightly coarser texture here)

1/4 cup chopped flat leaf parsley

Heat the oven to 350 degrees. In a medium saucepan, combine the farro and enough cold water to cover it by about an inch. Soak for 20 minutes. Drain well and return the farro to the pan, again covering it with cold water. Add a few generous pinches of salt and bring to a boil over high heat. Lower the heat, cover and simmer for 20 minutes, until the farro is tender but still has some bite.

While the farro is cooking, wipe and trim the mushrooms and then cut them into bite-sized pieces. Arrange them on a rimmed baking sheet and drizzle generously with oil. Sprinkle with salt and pepper, and toss gently to distribute everything; spread the mushrooms out evenly on the baking sheet and put in the oven for about 20 minutes, stirring halfway through, until crisp around the edges and cooked through.

When the farro is cooked, drain it well and spread it on a clean baking sheet to cool. Do the same with the mushrooms once they are cooked. When the farro and mushrooms are close to room temperature, or just barely warm, combine them in a serving bowl. Add the vinegar and 6 tablespoons of oil, tossing gently to combine. Then add the cheese, parsley and a generous grinding of pepper and fold gently. Taste and add more salt and pepper if necessary. Serve at room temperature.

Adapted from FOOD52

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