Name: Slow-Cooker Creamy Farro with Mushrooms and Thyme
Total time: 3 h
Ingredients: 2 shallots, minced; 1/2 ounce dried porcini mushrooms, rinsed and minced; 2 tablespoons extra-virgin olive oil; 3 garlic cloves, minced; 2 teaspoons minced fresh thyme or ½ teaspoon dried; Salt and pepper; 2 1/2 cups vegetable or chicken broth, plus extra as needed; 1/4 cup dry sherry; 8 ounces cremini mushrooms, trimmed and sliced thin; 1 cup whole farro; 1 ounce Parmesan cheese, grated (½ cup); 2 tablespoons chopped fresh parsley

Why This Recipe Works

We started by softening our aromatics—shallots, porcini mushrooms, garlic, and thyme—in the microwave. Cremini mushrooms contributed meatiness, and sherry added complexity. Once our farro was tender, we stirred in just enough Parmesan to create a luxurious, creamy texture without overwhelming the dish. Finishing with a couple of tablespoons of fresh parsley added brightness and freshness that balanced the hearty, savory flavors.

Before You Begin

Do not use quick-cooking or presteamed farro (the ingredient list on the package will specify the type) in this recipe.

Instructions

1. Lightly coat slow cooker with vegetable oil spray. Microwave shallots, porcini mushrooms, 1 tablespoon oil, garlic, thyme, ½ teaspoon salt, and ½ teaspoon pepper in bowl, stirring occasionally, until shallots are softened, about 5 minutes; transfer to prepared slow cooker.

Microwave 2 cups broth and sherry in bowl until steaming, about 5 minutes. Stir broth mixture, cremini mushrooms, and farro into slow cooker. Cover and cook until farro is tender, 3 to 4 hours on low or 2 to 3 hours on high.

Microwave remaining ½ cup broth in bowl until steaming, about 2 minutes. Stir broth and Parmesan into farro until mixture is creamy. Adjust consistency with extra hot broth as needed. Stir in parsley and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve.