Farro With Sausage And Mushrooms

• 3/4 cup farro
• Water
• 1-tablespoon extra virgin olive oil
• 1 small onion, chopped
• 2 portabella mushrooms, cut into cubes
• 2/3 lb hot italian sausage (2 large), casings removed and meat crumbled
• 1 1/2 cups crushed San Marzano tomatoes
• 1/3 cup dry red wine
• Grated Parmigiano Reggiano cheese to taste

1. Heat 1/2 TB olive oil in a sauce pan. When oil is hot add farro and lightly toast.
2. When farro starts to lightly brown add water enough to cover all the farro. Bring to a boil and cook for 5 minutes. Drain and set aside.
3. In the same saucepan heat the 1/2 TB olive oil over medium heat and cook the onion. Stir in the mushrooms and cook until they soften. Stir in the sausage and cook it until it looses its pink color.
4. Return the farro to the pot and stir to combine well.
5. Add the crushed tomatoes and red wine and about 1/8 cup of water. Stir the ingredients well. Bring to boil then lower to simmer. Cover pot and cook for 15 minutes (for al dente) to 20 minutes (more well done), just until the liquid is almost absorbed and the farro is cooked through but still chewy. Add more water along the way in small portions if it gets too dry.
6. Serve hot in soup/pasta bowls topped with parmesean cheese.

farro, water, extra virgin olive oil, onion, portabella mushrooms, hot italian sausage, tomatoes, red wine, cheese

Taken from www.epicurious.com/recipes/member/views/farro-with-sausage-and-mushrooms-50089919 (may not work)