Farro with Chanterelles, Green Beans and Mascarpone

1. 1

   In a medium saucepan, cover the farro with 2 inches of water, season with salt and bring to a boil.

2. 2

   Cover and cook over moderately low heat until the grains are al dente; drain and return to the pot.

3. 3

   Meanwhile, in another medium saucepan of boiling salted water, cook the beans until crisp-tender, 5 minutes.

4. 4

   Drain and pat dry.

5. 5

   Cut the beans into 1-inch lengths.

6. 6

   In a large skillet, melt the butter.

7. 7

   Add the garlic and mushrooms and cook over moderately high heat, stirring occasionally, until the mushrooms are lightly browned, about 8 minutes.

8. 8

   Add the beans, season with salt and pepper and cook until just heated through.

9. 9

   Stir the mascarpone and chives into the farro and season lightly with salt and pepper.

10. 10

    Spoon the farro into bowls, top with the mushrooms and beans and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.