Mushroom Farro With Truffle Oil

Ingredients

For the Farro:

1 cup farro

4 cups stock, chicken or vegetable

1 tablespoon Urbani black truffle oil

3 tablespoons Extra Virgin olive oil, divided

For the Mushrooms:

2 cups wild mushrooms of your choice, thinly sliced, or cut in half

5 garlic cloves, peeled, minced

1/2-3/4 teaspoon salt

1/4 teaspoon black pepper

1/3 cup parmesan cheese, grated

1/2 cup blanched spinach, squeezed and roughly chopped

1/3 cup fresh parsley, finely chopped

Preparation

For the Farro: Place the farro in a mesh sieve and rinse with cold water. Drain well and set aside.

Transfer the farro to a medium size saucepan. Add the chicken stock and a dash of salt. Place over medium-high heat and bring to a boil. Reduce the heat to low, cover and cook for about 25-30 minutes until softened but still slightly chewy. Remove from the heat and drain any remaining liquid.

For the Mushrooms: Place a large sauce pan over medium-high heat. Add two tablespoons of oil. When hot, but not smoking, add the sliced mushrooms. Allow to cook, undisturbed for a few minutes. Add the garlic and cook until fragrant, about 30 seconds longer. Remove form the heat.

Add the cooked farro to the mushrooms. Add the remaining 1 tablespoon of olive oil, salt, pepper, truffle oil, parmesan cheese, chopped spinach and parsley, toss well to coat. Taste and adjust the seasoning as needed. Serve warm or room temperature.