Farro with Sautéed Mushrooms


          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. Set aside.

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 serve hot.