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Ingredients

4 cups water, or more as needed 2 cups farro 3 tablespoons butter 3 cloves garlic, minced 1 cup sliced fresh mushrooms 1 teaspoon onion powder 1 teaspoon garlic salt 1 tablespoon ground black pepper 1 cup chicken stock 2 tablespoons grated Parmesan cheese salt and ground black pepper to taste

Nutrition Info

403.4 calories carbohydrate: 71.1 g cholesterol: 26.6 mg fat: 12.2 g fiber: 0.7 g protein: 12.5 g saturatedFat: 5.9 g servingSize: - sodium: 887.1 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

Bring water to a boil in a saucepan. Add farro and reduce heat to simmer, cook until tender, about 30 minutes.
Meanwhile, melt butter in a nonstick pan over medium heat. Add garlic and cook, stirring frequently, until slightly soft and fragrant, 1 to 2 minutes. Add mushrooms and season with onion powder, garlic salt, and pepper. Cook over medium-high heat, stirring frequently, about 10 minutes.
Drain and discard any excess water from the farro, add farro to the pan with the mushroom mixture. Add chicken stock and increase heat to a simmer, stirring frequently, about 5 minutes. Add Parmesan cheese and stir until melted, about 1 minute more.

4 servings

This is my own take on farro risotto. Not a traditional preparation by any stretch, but an easier method that still tastes great!