Farro With Mushrooms And Asparagus

• 1 ounce dried mushrooms
• 8 ounces semi pearled farro
• 1 tablespoon olive oil
• 1 onion medium, chopped
• 2 cloves garlic minced
• 1 tablespoon chopped fresh thyme
• 3 tablespoons sherry vinegar
• 2 cups chicken stock
• 1 inch asparagus bunch, cut into 1/4 pieces
• salt
• pepper

1. In a small bowl, cover dried mushrooms with warm water. Soak for 25 minutes, or until softened.
2. Drain the mushrooms, and discard the soaking water. Chop finely.
3. Bring a large pot of water to a boil.
4. Add farro, and cook for 10 minutes, stirring occasionally. Drain and reserve.
5. In a large skillet, over medium heat, heat the olive oil, and add onion, garlic, thyme, and mushrooms.
6. Cook, stirring occasionally, for 5 minutes or until onions are tender.
7. Stir in 2 tablespoons of sherry vinegar, and continue cooking for 1 minute.
8. Add chicken stock, and bring it to a boil.
9. Stir in farro, and return to a boil.
10. Lower the heat to a simmer, and cover with a tight fitting lid. Cook for 10 minutes.
11. Add asparagus, and cook, covered, for an additional 10 minutes.
12. Season with 1 tablespoon sherry vinegar, salt and pepper.

mushrooms, farro, olive oil, onion, garlic, thyme, sherry vinegar, chicken stock, ubc, salt, pepper

Taken from www.yummly.com/recipe/Farro-With-Mushrooms-and-Asparagus-1657502 (may not work)