Slow-Cooker Creamy Farro with Mushrooms and Thyme

Ingredients

• 2 shallots, minced
• 1/2 ounce dried porcini mushrooms, rinsed and minced
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 2 teaspoons minced fresh thyme or ½ teaspoon dried
• Salt and pepper
• 2 1/2 cups vegetable or chicken broth, plus extra as needed
• 1/4 cup dry sherry
• 8 ounces cremini mushrooms, trimmed and sliced thin
• 1 cup whole farro
• 1 ounce Parmesan cheese, grated (½ cup)
• 2 tablespoons chopped fresh parsley

Directions

• 1. Lightly coat slow cooker with vegetable oil spray. Microwave shallots, porcini mushrooms, 1 tablespoon oil, garlic, thyme, ½ teaspoon salt, and ½ teaspoon pepper in bowl, stirring occasionally, until shallots are softened, about 5 minutes; transfer to prepared slow cooker.
• Microwave 2 cups broth and sherry in bowl until steaming, about 5 minutes. Stir broth mixture, cremini mushrooms, and farro into slow cooker. Cover and cook until farro is tender, 3 to 4 hours on low or 2 to 3 hours on high.
• Microwave remaining ½ cup broth in bowl until steaming, about 2 minutes. Stir broth and Parmesan into farro until mixture is creamy. Adjust consistency with extra hot broth as needed. Stir in parsley and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve.

Recipe from americastestkitchen.com.