2 Tbsp. olive oil

1 cup chopped onion

1 lb. cremini mushrooms, sliced

1/4 tsp. each kosher salt & pepper

2 cups pearled farro

 3 tsp. minced garlic

1/2 tsp. finely chopped fresh rosemary

3/4 cup dry white wine

1 carton (32 oz.) College Inn® Chicken Broth

1 can (14.5 oz.) Contadina® Diced Tomatoes, not drained

1 cup frozen peas

3/4 cup shredded or grated Parmesan cheese

Juice and zest of 1 lemon

2 cups coarsely chopped packed baby spinach leaves

1. Heat oil in a Dutch oven over medium-high heat.  Add onion, mushrooms, salt and pepper; cook 8 to 10 minutes, stirring frequently, until onions are softened and most of liquid from mushrooms has evaporated.  Heat broth in a large microwave-safe measuring cup or bowl until hot, about 3 minutes on HIGH; set aside.

2. Add farro, garlic and rosemary to mushrooms; cook 2 minutes, stirring constantly.  Add wine and cook 3 minutes until mostly absorbed.  Add broth and tomatoes; bring to a boil over high heat.  Cover and reduce heat to medium-low or low to maintain an active simmer. 

3. Simmer covered 30 minutes, stirring every 10 minutes.  Remove lid and continue to simmer 5 to 10 minutes until most of liquid is absorbed and farro is slightly chewy but done.

4. Remove from heat and stir in peas, cheese, lemon juice and zest.  Stir in spinach; let stand 5 minutes before serving with additional Parmesan, if desired.