INGREDIENTS
8 oz
Button mushrooms
1 tsp
Rosemary, fresh
1/4 cup
Sundried tomatoes
1
Yellow onion, Medium
4 1/2 cups
Vegetable broth, low sodium
1 cup
Farro, dry pearled
2 tbsp
Butter or avocado oil, grass fed
2
Salt and pepper
1 tbsp
Olive oil, extra virgin
1/4 cup
Cashews
1/2 cup
White wine, dry