Step 1

For the Farro: Place the farro in a mesh sieve and rinse with cold water. Drain well and set aside. Transfer the farro to a medium size saucepan. Add the chicken stock and a dash of salt. Place over medium-high heat and bring to a boil. Reduce the heat to low, cover, and cook for about 25-30 minutes until softened but still slightly chewy. Remove from the heat and drain any remaining liquid.

Step 2

For the Mushrooms: Place a large saucepan over medium-high heat. Add two tablespoons of oil. When hot, but not smoking, add the sliced mushrooms. Allow to cook, undisturbed for a few minutes. Add the garlic and cook until fragrant, about 30 seconds longer. Remove from the heat. Add the cooked farro to the mushrooms. Add the remaining 1 tablespoon of olive oil, salt, pepper, truffle oil, parmesan cheese, chopped spinach, and parsley, and toss well to coat. Taste and adjust the seasoning as needed. Serve warm or at room temperature.