Farro with Mushrooms

Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients, about 15 Minutes. Drain.

Heat the oil over medium heat in a large, heavy sauté pan. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the mushrooms. Sauté until they begin to soften and sweat; add salt to taste, the garlic and parsley. Continue to cook, stirring often, until the mushrooms are tender, about 5 Minutes. Add the farro and porcini powder. Keep stirring until the grains of farro separate and beginning to crackle, about two minutes. Stir in the wine and cook until the wine has been absorbed. Add 5 cups of the stock, and bring to a simmer. Cover and gently cook until the farro is tender, 50 to 60 Minutes; Remove the lid, and stir to combine all ingredients.

Taste and add salt and pepper if needed. There should be a little liquid remaining in the pot but not too much. If the farro is completely submerged, raise the flame and cook until there is just enough to keep it moist. If there is no liquid remaining, stir in the remaining stock. Place in a serving platter or bowl and sprinkle with parsley.

This dish can be prepared in advance and warmed gently over low heat.