Ok, so I know I have blogged about farro before. But I really LOVE this grain. Hearty and toothsome, farro lends itself perfectly to a satisfying vegetarian meal, especially when mixed with earthy mushrooms, green garbanzo beans and some smoked sun dried tomatoes. 
It has been a chilly spring here in the Northeast so I had been in the mood for some warm, rich-flavored stew. I knew I wanted to use farro, and I remembered I had a lovely package of button portobello mushrooms on hand to combine with it -So I sautéed the mushrooms with some garlic, sweet onion, and a chopped zucchini. Next I added the julienned sun-dried tomatoes to lend a complex, smoky flavor, a few ounces of green garbanzo beans, some snipped fresh rosemary and a few generous shakes of seasoning salt. Then I mixed in the farro (about a cup) to let it get a nice sizzly coating in the sauté pan. After about a minute or two I transferred the mixture to my slow cooker and added two cups of vegetable broth and set it to high. I cooked it on high for a couple hours and then cut it back to low. That's it! It made the house smell yummy and was a fitting complement for the cool evening - reminiscent to mushroom-barley soup or pilaf.