Tonight we try a new recipe, farro with mushroom and leeks (other major players include yogurt, chives, and dill). After sautéing the mushrooms and leeks, John pops them in a low oven to keep them warm while cooking the farro. The farro cooks risotto-style adding a little warm stock at a time. Once the farro is cooked, the two components are put together along with the various garnishes.
John is pretty enthused about this dish. I am less so. I like using the oven method for the farro. It brings out the inherent nuttiness of the grain. Maybe we can find a way of combining oven-baked farro with mushrooms and leeks in the future.