Farro with Wild Mushrooms
We don't get to eat a lot of food that's identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun. They must have had mushrooms and fermented cream back then, so it's easy to imagine Cleopatra and Mark Antony enjoying this dish.
You can buy dry farro in whole-grain form, but I prefer the pearled style, where the tougher outer layer has been polished down. Mine took about 40 to 45 minutes to cook, but that will depend on the brand you buy, as the sizes and amount of polishing can vary.
You can strain and use the soaking liquid in the dish, but after only 20 minutes it's fairly weak, and I wanted the extra flavor of chicken broth, so I didn't use it. If you soak them for a longer time, and/or want to stay vegetarian, then go for it.