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Recipe for slow-cooked farro with mushrooms and spinach

Sally Pasley Vargas for The Boston Globe

Serves 4 with leftovers

3tablespoons olive oil
2pounds mixed mushrooms (crimini, portobello, or
shiitake), stemmed and sliced
1teaspoon dried thyme
2tablespoons soy sauce
1large leek, halved lengthwise and thinly sliced
cups (15 ounces) pearled or semi-pearled farro
1cup white wine
Salt and pepper, to taste
5cups vegetable stock, heated until hot
1cup chopped fresh parsley
4handfuls (about 4 ounces) baby spinach leaves
1cup freshly grated Parmesan
2tablespoons unsalted butter

1. In a large flameproof casserole over medium-high heat, heat the olive oil. Add the mushrooms, and cook, stirring often, for 10 minutes, or until they release their juices and turn golden brown. Stir in the thyme, soy sauce, and leek. Cook, stirring, for 2 minutes more.

2. Add the farro and stir for 2 minutes. Add the wine, salt, and pepper. Simmer for 5 minutes.

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3. Stir in 1 cup of the stock and let the mixture simmer, stirring occasionally, for 5 minutes. Continue adding stock, 1 cup at a time, simmering for 5 minutes after each addition. After 25 minutes, the farro should be tender and the grains surrounded by liquid. Add a little water if the farro looks dry.

4. Stir in the spinach and parsley and cook for 1 minute. Set aside 2 cups of the faro mixture for the soup.

5. Add ¾ cup of the Parmesan and the butter to the pot. Stir well, taste for seasoning, and add more salt and pepper, if you like.

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6. Spoon into 4 shallow bowls and sprinkle with the remaining Parmesan. Sally Pasley Vargas

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