Farro Salad With Mushrooms And Pecorino Cheese

• 1 cup uncooked farro
• 1/2 pound mix of wild mushrooms
• salt
• pepper
• olive oil
• lemon juice
• 1 handful Pecorino cheese, shaved
• 1 handful parsley, roughly chopped

1. Heat the oven to 350u0b0. In a medium saucepan, combine the farro and enough cold water to cover it by about an inch. Soak for 20 minutes. Drain well and return the farro to the pan, again covering it with cold water. Bring to a boil over high heat to cook. Lower the heat, cover and simmer for 20 minutes, until the farro is tender but still has some bite.
2. While the farro is cooking, toss the mushrooms with salt, pepper and olive oil in a large bowl. Spread the seasoned mushrooms out evenly on a lined baking sheet and put in the oven for 20 minutes.
3. When the farro is cooked, drain well and spread it on another baking sheet to cool. Do the same with the mushrooms once they are cooked. When both farro and mushrooms are close to room temperature, combine them in a serving bowl. Drizzle with some lemon juice and toss gently with Pecorino cheese and parsley.

farro, mushrooms, salt, pepper, olive oil, lemon juice, handful parsley

Taken from food52.com/recipes/11034-farro-salad-with-mushrooms-and-pecorino-cheese (may not work)