Farro Pilaf with Mushrooms and Sage

Ingredients:

• 3 cups of dried gourmet mushrooms, rinsed
• 2 tablespoons unsalted organic butter
• 2 tablespoons minced garlic
• 1/2 cup fresh sage leaves, loosely packed
• 2 cups farro, rinsed
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 2 cups grated parmesan

Directions:

1. Steep dried mushrooms in boiling water for 45 minutes.  Do not discard soaking liquid.
2. Meanwhile, heat butter.  Add garlic and sage.  Stir constantly for 30 seconds.  Add farro, salt and pepper.  Stir constantly for 2 minutes to lightly toast the farro in the sage and garlic over medium low heat.  Add the mushroom soaking liquid and enough water to equal 2 cups.  Add red pepper flakes and thyme.  Stir and bring to a boil.  Cover and let simmer for 15 minutes or until all liquid is absorbed and farro is al dente. (Add more water if needed).
3. Stir in mushrooms off heat and top with parmesan.  Enjoy!