Mushroom Farro from Top Chef Masters' Jody Adams Recipe

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 medium onion, chopped into ¼-inch dice
• 1 celery stalk, peeled and chopped into ¼-inch dice
• 1 small carrot, peeled and chopped into ¼-inch dice
• Kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• 1 pound chopped mushrooms
• 1 ½ cups farro
• 5-6 cups chicken stock or water
• ¼ cup chopped parsley
• ½ cup freshly grated Parmigiano Reggiano cheese
• Total Fat 16.5g
• Saturated Fat 4.1g
• Trans Fat 0.0g
• Sugars 5.3g
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