Spelt and Wild Mushroom Pilaf

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 1.5 cups less-sodium chicken broth fat-free
• 1.5 teaspoons thyme leaves fresh minced
• 8 ounce exotic mushroom blend coarsely chopped such as shiitake, cremini, and oyster
• 2 teaspoons olive oil 
• 0.8 cup onion chopped
• 0.5 teaspoon salt 
• 1 cup farro 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Place spelt in a medium bowl. Cover with hot water to 1 inch above spelt. Cover and let stand 1 hour.
2. Drain and rinse with cold water; drain.
3. Heat oil in a medium saucepan over medium heat.
4. Add onion to pan; cook 3 minutes or until tender, stirring occasionally. Stir in spelt, thyme, salt, and pepper; cook 1 minute. Stir in broth; bring to a simmer. Cover, reduce heat, and cook 50 minutes or until spelt is tender. Uncover and simmer 15 minutes or until liquid is almost absorbed.
5. Remove from heat; keep warm.
6. Melt butter in a large nonstick skillet over medium-high heat.
7. Add chopped mushrooms to pan; saut 3 minutes or until tender and beginning to brown. Stir mushroom mixture into spelt mixture.