Ingredients 1 ½ cups Dry Farro 1 lb Mushrooms 3 Tablespoons Lemon Juice 1/3 Cup Pecorino Romano (Shredded or Chopped) 2/3 Cup of Shelled Walnut Pieces 1Tbsp Parsley Flakes Black Pepper Salt 9 Tbsp Olive Oil ½ tsp Red Pepper Flakes
Directions In a bowl or mixing cup; whisk vigorously and set aside.Cook the Farro until done (approximately 20 minutes) in 3 cups of salted water. I tend to use vegetable bullion instead of salt to add an extra layer of flavor.
When the Farro is cooked, drain and allow it to cool. Mushrooms should be cleaned and chopped into roughly 1 inch pieces. Then toss them with a bit of salt, olive oil and black pepper. Put them on a cookie sheet and roast them in the oven (350 degrees) for about 25 minutes or until they are getting golden and slightly crispy. Allow them to cool.
Place the walnut pieces on a cookie sheet in the oven and lightly toast them. Allow them to cool. Shred the Pecorino Romano on the largest side of a box grater or chop it into little chunks. Doing it this way as opposed to grating on the small side adds to the consistency of the overall dish.
When everything has cooled mix the mushrooms, farro, cheese, and nuts together in a bowl. Pour the dressing over the rest of the ingredients and toss everything together until well coated. Taste and adjust salt and pepper as desired. Serve cool or at room temperature.