An ancient variety of wheat with a nutty flavor and creamy texture, farro makes a good substitute for rice.

For the shortest cooking time and best results with whole farro, cover 1 cup of farro with 2 cups of boiling water. Let the grain soak, covered, overnight. To cook, simmer, covered, for 45 minutes to 1 hour, or until the kernels just begin to pop.

Semi-pearled farro does not need to be soaked and can be cooked in 20 to 25 minutes.

Let the fully cooked grain stand in the covered pot for 10 minutes before serving.

4 Tablespoons butter8 ounces mushrooms, sliced2 cloves garlic, minced1 small yellow onion, diced1 small carrot, diced2 celery stalks, diced1 cup pearled farro2 cups chicken brothSalt and pepper to tasteToasted almondsIn a large skillet, melt butter over medium-high heat. Add sliced mushrooms and cook until browned, 6 to 8 minutes.Add garlic, onion, carrot and celery, along with the pearled farro. Stir for 2 minutes.Add chicken broth and cover. Reduce heat to simmer, then cook for 15 to 20 minutes, or until the farro is tender.Season with salt and pepper, then top with toasted almonds.<i>Recipe by Alison Ladman</i>