Mushroom Farro With Truffle Oil
For the Farro:
1 cup farro
4 cups stock, chicken or vegetable
1 tablespoon Urbani black truffle oil
3 tablespoons Extra Virgin olive oil, divided
For the Mushrooms:
2 cups wild mushrooms of your choice, thinly sliced, or cut in half
5 garlic cloves, peeled, minced
1/2-3/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup parmesan cheese, grated
1/2 cup blanched spinach, squeezed and roughly chopped
1/3 cup fresh parsley, finely chopped
For the Farro: Place the farro in a mesh sieve and rinse with cold water. Drain well and set aside.
Transfer the farro to a medium size saucepan. Add the chicken stock and a dash of salt. Place over medium-high heat and bring to a boil. Reduce the heat to low, cover and cook for about 25-30 minutes until softened but still slightly chewy. Remove from the heat and drain any remaining liquid.
For the Mushrooms: Place a large sauce pan over medium-high heat. Add two tablespoons of oil. When hot, but not smoking, add the sliced mushrooms. Allow to cook, undisturbed for a few minutes. Add the garlic and cook until fragrant, about 30 seconds longer. Remove form the heat.
Add the cooked farro to the mushrooms. Add the remaining 1 tablespoon of olive oil, salt, pepper, truffle oil, parmesan cheese, chopped spinach and parsley, toss well to coat. Taste and adjust the seasoning as needed. Serve warm or room temperature.