Ingredients
3tbspolive oil
2lbsmixed mushrooms,such as white mushrooms, Cremini, Portobello or shiitake, sliced
1tspdried thyme
2tbsplow-sodium soy sauce
2bunchesscallions,thinly sliced
1¼cupspearled quick cooking farro,(about 6 oz)
½cupwhite wine
salt and pepper,to taste
3cupschicken stock,or vegetable stock
4large baby spinach leaves,handfuls
½cupparmesan,freshly grated, plus more for garnish
½cupfresh parsley,chopped
Preparation
In a stockpot or large saucepot over medium-high heat, heat the oil.
Add the mushrooms and cook, stirring often for 10 minutes or until the mushrooms release their juices and turn golden brown.
Stir in the thyme, soy sauce, and scallions, and cook for 2 minutes longer.
Add the farro, wine, salt, and pepper and simmer for 5 minutes or until the wine has reduced.
Stir in the stock and bring to a simmer. Reduce the heat to low, cover the pot and cook for 10 minutes or until the farro is tender (taste one of the grains to check).
Uncover, turn the heat up to high, and cook for 2 to 3 minutes to reduce the liquid to the consistency of a thick stew. (If the farro looks dry, add a little more stock at this point.)
Stir in the spinach and parsley. Cook for 30 seconds, or until the spinach wilts.
Stir in ½ cup Parmesan.
Taste, and season with more salt and pepper, if desired. Ladle into bowls and sprinkle a little Parmesan on top.
