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FAST: 1 hour
Slow: 1¾ hours 35 minutes active
Farro, a type of wheat, is available as whole-grain, semi-pearled (bran partially removed) and pearled (bran completely removed). The latter varieties are quicker-cooking; we found either type works better than whole-grain for pressure cooking and slow cooking. They also happen to be more widely available. If by chance you have a piece of Parmesan rind, toss it into the pot after adding the water, then remove and discard it just before serving; it will add extra depth of flavor and a touch more umami to the dish. Serve the farro as a light main course or offer it as a side to braised or roasted chicken or pork.
tablespoons extra-virgin olive oil, divided
pound cremini mushrooms, trimmed and quartered
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