by Jenny Brizzi, Wellness Buyer
Directions
In a large saucepan or soup pot, heat coconut oil over medium-low heat. Add celery, onion and garlic and cook and stir until onion is soft and golden, about 12 to 15 minutes. Stir in crimini and beech mushrooms, salt and pepper and continue to cook and stir 10 minutes more.
Stir in farro, then add vegetable broth, tamari and thyme. Simmer 20 to 25 minutes or until farro is tender. Stir in parsley, remove thyme sprig, taste for seasoning and serve.
Ingredients
2 tbsp virgin Coconut Oil
1 stalk Celery, chopped
11/4 cup Onion, chopped
2 tsp Garlic, chopped
8 oz Crimini Mushrooms, trimmed and sliced
3.5 oz Beech Mushrooms, trimmed
Salt to taste
Black Pepper to taste
3⁄4 cup Pearled Farro
6 cups low-sodium Vegetable Broth
1 tbsp Tamari
1 large sprig fresh Thyme
2 tbsp fresh Italian Parsley