Farro with Mushrooms

cooking.nytimes.com

The Plantastic Vegan

I'm a Vegan trying hard to eat a Whole Food Plant Based No Oil diet. I like to try different bloggers recipes.

½ ounce (½ cup, approximately) dried porcini mushrooms

1 quart chicken stock or vegetable stock

1 ½ cups farro

2 tablespoons extra virgin olive oil

½ cup finely chopped onion

1 pound cremini mushrooms or wild mushrooms (or a mixture of the two), cleaned, trimmed and sliced

Salt to taste

2 large garlic cloves, green shoots removed, minced

2 teaspoons chopped fresh rosemary

½ cup dry white wine

Freshly ground pepper to taste

1 to 2 ounces Parmesan cheese, grated (¼ to ½ cup)

¼ cup chopped fresh parsley

Directions at cooking.nytimes.com

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