Creamy Herbed Mushroom Farro

1. Cook the Farro:

   Rinse the farro under cold water. In a medium saucepan, combine farro, chicken stock, and salt. Bring to a boil, then reduce the heat to low and simmer, covered, for 20–25 minutes, or until the farro is tender and the liquid is mostly absorbed. Set aside.

   
   

2. Sauté the Vegetables:

   In a large skillet, heat olive oil or butter over medium heat. Add the chopped shallot and carrots, cooking for 2–3 minutes until softened. Add the mushrooms and sauté for another 5–7 minutes, until the mushrooms release their liquid and begin to brown.

   
   

3. Season the Sauce:

   Sprinkle the garlic powder, smoked chili powder, dried celery leaf, dried lemon verbena, rosemary, thyme, black pepper, and a pinch of salt over the vegetables. Stir to coat evenly.

   
   

4. Create the Creamy Sauce:

   Reduce the heat to low and stir in the cream, allowing the mixture to simmer gently for 3–4 minutes until slightly thickened. Adjust seasoning with more salt or pepper, if needed.

   
   

5. Combine Farro and Sauce:

   Add the cooked farro to the skillet with the mushroom sauce. Stir to combine, ensuring the farro is well-coated in the creamy mixture. Let it heat through for 2–3 minutes.

   
   

Serve & Garnish:

Transfer the farro to serving bowls or plates. Garnish with freshly chopped dill and chives for a vibrant finish.