1 c semipearled or quick cooking farro (I use Trader Joe's 10-minute farro)
2 c vegetable broth
1 tbs olive oil
1/2 c onion, diced
2 cloves garlic, minced
1 lb assorted fresh mushrooms (crimini, portabella, shirataki, etc), sliced
1 tbs fresh thyme, chopped
salt and freshly ground black pepper, to taste
Cook farro in broth according to package directions. Add additional broth or water if needed.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and saute, stirring, until onions are beginning to turn translucent, about 5 minutes. Add garlic and mushrooms and continue to saute until mushrooms release their juices and begin to soften, about 5 more minutes. Add thyme and season to taste.
Combine mushroom with cooked farro and adjust seasoning as needed.