RECIPE PREP

1. Press or mince the garlic. Peel and finely dice the shallot.
2. Wipe mushrooms with a clean damp cloth. Slice them in half. Don’t “wash” them by rinsing them under water. Mushrooms are very porous and will soak up water like a sponge. They must be protected from excess moisture.
3. Preheat oven to 400°F.

FARROTTO RECIPE

HELPFUL TIP: Multi-task to get this meal done fast! Follow these recipe steps. But, while the farro is simmering, oven roast the mushrooms. And while that’s happening, blend up the pesto.

1. Add farro to a small pot. Cover the grains with 1 inch cold water. Bring to a boil. Reduce heat to medium-low. Cook for 18-20 minutes, or until tender but not mushy. Drain the farro in a colander. Let it sit in the strainer to cool.
2. Transfer mushroom halves to a small baking tray. Drizzle them with 1 1/2 tablespoons olive oil. Sprinkle 1/2 teaspoon herbs de Provence, and salt and pepper over the top. With clean hands, toss the mushrooms to distribute oil and spices. Roast the mushrooms in the oven for 15-18 minutes, until beautifully golden and lightly crisp. They should still be a bit plump, not shriveled.
3. Make the pesto sauce: Add the basil, 1/3 of the garlic (1 clove), and half the spinach (2 cups) to a blender. Add water, 2 tablespoons olive oil, 1/2 teaspoon herbs de Provence, and a sprinkling of salt and pepper. Blend until smooth.
4. Return empty pot to the stovetop over medium heat. Add 1 tablespoon olive oil, shallot and remaining minced garlic (2 cloves). Sautée for 1 to 2 minutes, until soft and fragrant. Add a light sprinkling of salt and pepper. Return farro to the pot. Add the pesto sauce. Squeeze half a lemon over the top. Cook for 2 to 3 minutes, stirring occasionally, until hot. Divide farrotto between two bowls.
5. Return empty pot to the stovetop. Add 1/2 tablespoon olive oil and remaining spinach (2 cups). Sprinkle with salt and pepper. Sautée over medium-low heat for 2 minutes, or until wilted.
6. Divide wilted spinach equally between the two bowls of farrotto. Garnish each farro bowl with roasted mushrooms, crushed nuts and slices of fresh lemon. Enjoy immediately!