1 c. farro
2 c. vegetable or beef stock, divided
3 T olive oil
1/2 cup diced red onions
2 cloves garlic, minced
16 oz. baby bella or other meaty mushrooms, sliced
1/2 tsp salt
2 Tbsp. balsamic vinegar
1 T chopped fresh thyme
In a sauté pan, toast farro until slightly browned and toasty.
In a medium pot, bring 1 3/4 cups stock to a boil. Pour
farro into the boiling stock. Turn heat to a low simmer, cover pan, and
cook until the farro is tender, but chewy, about 20 minutes. Set aside.
In the sauté pan. Heat oil and add onion. Sauté until onions are
starting to soften, about 3 minutes. Add garlic and sauté one minute
more. Add sliced mushrooms, sprinkle with salt, and sauté over medium
high heat until mushrooms have released their liquid and are well
browned, about 5 minutes.
Stir in the balsamic vinegar and cook until
liquid is mostly evaporated, about 2 minutes. Add cooked farro and
remaining 1/4 cup stock and heat 2-3 minutes, stirring gently. When
farro is heated through add the fresh thyme, stir, season to taste and