Jenni’s Italian Farro Pilaf

Ingredients

• 1 cup semi-pearled farro, rinsed
• 2 teaspoons chicken bouillon
• 2 cups water
• 2/3 cup sun-dried tomatoes packed in olive oil with garlic, drained and chopped
• 1 (8 ounce) package fresh mushrooms, cubed
• 1 tablespoon dried basil
• 1 pound yellow squash, cubed
• 1/4 cup grated Parmesan cheese

Directions

Bring farro, chicken bouillon, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and the liquid has been absorbed, 20 to 25 minutes. Drain any excess water.

Cook and stir sun-dried tomatoes and mushrooms with basil in a skillet over medium heat until mushrooms are slightly softened, about 5 minutes. Add squash and cook until tender, about 10 more minutes. Cook and stir farro with squash mixture until heated through, 2 to 3 minutes. Sprinkle farro pilaf with Parmesan cheese.