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1
Slice the red pepper in half lengthwise, and remove the stem and seeds.
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2
Cut off the mushroom stems (save for soup), and rub the pepper and mushrooms in a little of the olive oil and salt.
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3
Put the peppers on Silpat or parchment on a baking sheet, and roast in a preheated 425 oven.
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4
After 15 minutes, turn them, and place the mushrooms alongside, cap side up.
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5
Meanwhile, rinse the farro, rubbing it through your fingers, and drain.
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6
Put it in a small pot with 1 1/2 cups water, a good pinch of salt, the halfbay leaf, and the remaining olive oil, and bring to a boil.
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7
Lower the heat, and let simmer, covered, for 30 minutes, at which point the water should have boiled off (if not, pour it off) and the pepper and mushrooms should be roasted tender.
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8
Pull off the charred skin of the pepper slices.
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9
Spoon about half the farro into a soup bowl; arrange the mushrooms on top, along with the pepper pieces.
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10
You can use other roasted vegetables to garnish the farro, or serve it plain as an accompaniment to meat.
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11
The portion of farro set aside makes a good salad with a small can of tuna fish scattered through it, along with a chopped ripe tomato, a scallion or two, and parsley.
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12
Toss gently with some vinaigrette dressing (page 149).
