Serves 4 with leftovers
|3||tablespoons olive oil|
|2||pounds mixed mushrooms (crimini, portobello, or
shiitake), stemmed and sliced
|1||teaspoon dried thyme|
|2||tablespoons soy sauce|
|1||large leek, halved lengthwise and thinly sliced|
|2½||cups (15 ounces) pearled or semi-pearled farro|
|1||cup white wine|
|Salt and pepper, to taste|
|5||cups vegetable stock, heated until hot|
|1||cup chopped fresh parsley|
|4||handfuls (about 4 ounces) baby spinach leaves|
|1||cup freshly grated Parmesan|
|2||tablespoons 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.
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.
6. Spoon into 4 shallow bowls and sprinkle with the remaining Parmesan. Sally Pasley Vargas