Recipe: John Sundstrom's Bluebird Grain Farms Farro with Wild Mushroom and Parsnip Sauté

Makes 6 servings

Bluebird Grain Farms in the Upper Methow Valley of north-central Washington produces high-quality, sustainably raised whole-grain emmer wheat, also known as farro. It can be purchased at the U-District Farmers Market.

For the farro

1 pound Bluebird Grain Farms farro

1 tablespoon kosher salt

1 cup mascarpone cheese

1 ounce fresh chives, sliced thin

Additional kosher salt and freshly ground black pepper, to taste

For the ragout

4 tablespoons butter

1 teaspoon minced garlic

2 cups forest mushrooms (morels, chanterelles, shiitakes, etc.)

½ cup merlot wine

Kosher salt and freshly ground black pepper, to taste

1 cup parsnips, cut into 1-by-2-inch sticks, peeled and roasted until tender

1. To prepare the farro, cover the grains with cold water in a large saucepan, add 1 tablespoon kosher salt, bring the water to a boil, reduce heat to low and simmer until tender. Drain the cooked grain, then pass through a fine mesh food mill or ricer into a large bowl. Fold in the mascarpone and chives and season to taste with additional salt and pepper. Keep the farro warm while you prepare the parsnips and mushrooms.

2. To make the ragout, melt the butter in a medium saucepan over medium heat, add the garlic and mushrooms, sauté until garlic is just golden. Add the merlot and cook until the liquid is reduced to half its original volume and adjust seasoning.

3. To serve, distribute the prepared farro evenly between 6 to 8 individual soup bowls. Plant the roasted parsnips and sautéed mushrooms on top of the farro, and drizzle with any extra wine from the sauté pan.

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