Farro With Mushrooms and Asparagus

Ingredients

• 1 bunch asparagus cut into ¼ pieces
• 2 cups chicken stock see 
• 1 ounce the following: parmesan rind) dried
• 8 ounces farro 
• 1 tablespoon thyme sprigs fresh chopped
• 2 cloves garlic finely chopped
• 2 tablespoons olive oil 
• 1 medium onion chopped
• 4 servings salt and pepper to taste
• 3 tablespoons sherry vinegar 

Equipment

• bowl
• frying pan
• pot

Directions

1. In a small bowl, cover dried mushrooms with warm water. Soak for 25 minutes, or until softened.
2. Drain the mushrooms, and discard the soaking water. Chop finely.Bring a large pot of water to a boil.
3. Add farro, and cook for 10 minutes, stirring occasionally.
4. Drain and reserve.In a large skillet, over medium heat, heat the olive oil, and add onion, garlic, thyme, and mushrooms.Cook, stirring occasionally, for 5 minutes or until onions are tender.Stir in 2 tablespoons of sherry vinegar, and continue cooking for 1 minute.
5. Add chicken stock, and bring it to a boil.Stir in farro, and return to a boil.Lower the heat to a simmer, and cover with a tight fitting lid. Cook for 10 minutes.
6. Add asparagus, and cook, covered, for an additional 10 minutes.Season with 1 tablespoon sherry vinegar, salt and pepper.