I wanted to make a dish from the NYT: farro and mushroom gratin. I made Jason drive all over looking for farro, to no avail. I bought barley instead, and I think it was a fine substitute. Nice and pleasantly chewy. I also didn't have mascarpone, so made do with ricotta. Overall, the flavors were good, but it could have been a bit creamier (the mascarpone probably would have helped). Served with cabbage slow cooked with garlic for a nice hearty snow day meal.
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