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Preheat oven to 400°

Ingredients:

• 4 Tbsp  EV Olive Oil
• 3 leeks, dark green part removed, slice down center, wash well and chop
• 1 cup chopped Onions
• 3 cups Sliced Shiitake Mushrooms
• 2 cups sliced baby Bella Mushrooms
• 2 cups Farro
• 1/4 cup Tamari
• 4 cups Vegetable Stock
• 1 cup sliced sundried tomatoes in oil
• 1 lb fresh baby spinach
• ¼ cup chopped Italian Parsley 

Instructions:

1. In large oven-proof sauté pan, heat oil.  Add leeks and onion; cook for 5 minutes, stirring well, until translucent.
2. Add mushrooms. Continue cooking until the mushrooms are soft and liquid is absorbed.
3. Add the Tamari and cook for a few more minutes to caramelize the mushrooms.
4. Add the Farro and sundried tomatoes, and cook for 2-3 min, stirring constantly, toasting the Farro.
5. Add the vegetable stock; stir to combine.
6. Increase the heat to high and bring to a boil. Remove from heat, cover pan, and transfer to a preheated oven. 
7. Roast for 35 minutes.
8. Remove from oven
9. Uncover, fold in the spinach, until it wilts, and recover. Let rest for 10 min.
10.  Stir in chopped parsley.