Grilled Portobello and Farro Salad

Author:Bon Appétit, 2003.07
Yield:4 servings


4 cups water
1 cups farro (spelt)
12 tbsp. olive oil
1/2 cups chopped fresh parsley
1/4 cups dried currants
green onions, sliced
3 tbsp. Champagne vinegar or white wine vinegar
shallot, chopped
garlic clove, minced
large Portobello mushrooms, stems removed
1/2 cups chopped toasted cashews
1/4 cups radish sprouts


  1. Bring 4 cups water and farro to boil in medium saucepan over high heat. Reduce heat to medium-low and simmer until tender, stirring occasionally, about 25 minutes. Drain. Mix farro, 7 tablespoons oil, parsley, currants, onions, vinegar, shallot, and half of garlic in medium bowl. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature).
  2. Prepare barbecue (medium-high heat). Mix remaining 5 tablespoons oil and remaining garlic in small bowl. Brush garlic oil evenly over both sides of mushrooms. Sprinkle with salt and pepper. Grill mushrooms until tender, turning occasionally, about 10 minutes. Place mushrooms, gill side up, on platter. Mix nuts into farro; spoon atop mushrooms. Garnish with sprouts.