Jenni's Italian Farro Pilaf

Ingredients

• 2 teaspoons chicken bouillon 
• 1 tablespoon basil dried
• 1 cup semi-pearled farro rinsed
• 8 ounce mushrooms fresh cubed
• 0.3 cup parmesan cheese grated
• 0.7 cup sun-dried tomatoes with garlic, drained and chopped packed in olive oil
• 2 cups water 
• 1 pound baby squash yellow cubed

Equipment

• frying pan
• sauce pan

Directions

1. Bring farro, chicken bouillon, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and the liquid has been absorbed, 20 to 25 minutes.
2. Drain any excess water.
3. Cook and stir sun-dried tomatoes and mushrooms with basil in a skillet over medium heat until mushrooms are slightly softened, about 5 minutes.
4. Add squash and cook until tender, about 10 more minutes. Cook and stir farro with squash mixture until heated through, 2 to 3 minutes.
5. Sprinkle farro pilaf with Parmesan cheese.