INGREDIENTS
3 tbsp
olive oil
2 lb
mixed mushrooms, sliced (such as white mushrooms, crimini, Portobello or shiitake)
1 tsp
dried thyme
2 tbsp
low-sodium soy sauce
2
bunches scallions, thinly sliced
1 1/4 cups
pearled (quick-cooking) farro (about 6 ounces)
1/2 cup
white wine
Salt and pepper,
3 cups
chicken stock or vegetable stock
4
large handfuls baby spinach leaves
1/2 cup
freshly grated Parmesan
1/2 cup
chopped fresh parsley
Extra Parmesan (for garnish)