Step 1

Make the farro: If you have a pressure cooker, use our Instant Pot Farro method. Otherwise, place the farro in a saucepan with 4 1/2 cups water. Season with 1/2 teaspoon kosher salt and bring to a low boil. Cook until tender, 15 to 20 minutes (or about 30 minutes if using semi-pearled farro).

Step 2

Meanwhile, prep the vegetables: Mince the onion. Mince the garlic. Clean the mushrooms, then slice them. Chop the thyme and oregano.

Step 3

In a saute pan or skillet, heat the olive oil to medium heat. Add the onion and saute 5 minutes. Add the mushrooms and saute for 2 minutes. Add the garlic, herbs, and 1/4 teaspoon kosher salt and saute for 2 minutes. Stir in the cooked farro and lemon juice. Cook for about 2 minutes until heated through.

Step 4

Stir in the Parmesan or Pecorino cheese and fresh ground pepper. Taste and adjust flavors as needed. Serve immediately. (Leftovers store refrigerated for up to 4 days.)