Farro with Wild Mushrooms

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 cups cremini mushrooms sliced
• 0.8 ounce porcini mushrooms dried
• 0.5 cup cooking wine dry red
• 1 cup farro 
• 1 teaspoon thyme leaves fresh chopped
• 3  garlic cloves minced
• 0.3 teaspoon kosher salt 
• 14 ounce less-sodium beef broth fat-free canned
• 1 tablespoon olive oil 
• 2 cups onion chopped
• 6 tablespoons parmigiano-reggiano cheese grated
• 2 cups water hot

Equipment

• bowl
• frying pan
• sauce pan
• sieve

Directions

1. Place 2 cups hot water and porcini mushrooms in a small bowl; cover and let stand 20 minutes or until tender.
2. Drain mushrooms through a fine sieve over a bowl, reserving liquid. Coarsely chop mushrooms.
3. Heat oil in a large saucepan over medium-high heat.
4. Add porcini mushrooms, cremini mushrooms, onion, and garlic to pan; saut 6 minutes. Stir in farro; cook 1 minute, stirring occasionally.
5. Add wine; cook 1 minute or until most of liquid evaporates.
6. Add reserved mushroom liquid, thyme, salt, pepper, and broth; bring to a boil. Reduce heat, and simmer 45 minutes or until most of liquid evaporates, stirring occasionally.
7. Remove from heat; stir in cheese.