Name: Farro with Roasted Mushrooms
Yield: 4 Servings
Ingredients: 1 cup farro or farro piccolo; 1 bunch medium mature spinach (about 8 ounces), stems trimmed; Kosher salt; ½ cup olive oil, divided, plus more for drizzling; 2 medium shallots, peeled, halved lengthwise; 2 garlic cloves, crushed; 2 sprigs thyme; 2 bay leaves; 4 tablespoons unsalted, roasted peanuts, divided; 8 ounces shiitake mushrooms, torn into bite-size pieces; 8 ounces oyster mushrooms, torn into bite-size pieces; 2 tablespoons fresh lemon juice, divided

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Peden & Munk

At Staplehouse, they use Anson Mills’ farro piccolo for this dish, and you can order that online. Unpearled farro, though, will be very similar, and if you see grains labeled einkorn, use that.

Recipe notes