Tuscan Wild Mushroom Farro Salad | Hearty Autumn Grain Bowl

Rinse the farro thoroughly under cold water, then add it to a generous amount of lightly salted boiling water. Cook over medium heat until tender yet pleasantly chewy (al dente), about 25-30 minutes. Drain and allow to cool to room temperature.

In a dry skillet, toast the pine nuts over low heat for 2-3 minutes until golden brown, watching carefully so they do not burn, then set aside in a small bowl.

In the same skillet, heat 2 tablespoons of extra virgin olive oil. Add the cleaned, wedged mixed wild mushrooms and sauté over high heat for 5-7 minutes until they turn a nice golden brown. In the final minutes, stir in the finely minced garlic and thyme, and season with salt and pepper to taste.