A Year in a Vegetarian Kitchen by Jack Bishop, modified by me-- I added more vegetables and truffle oil.
Warm Farro Salad with Roasted Mushrooms, Feta and Truffle Oil
1 1/2 cups farro or spelt
extra virgin olive oil
1 1/2 pounds mushrooms, halved or quartered (I used cremini; would like to have added some shiitake)
1 1/2 c cherry tomatoes, halved
6 shallots, sliced thinly
feta (the original recipe suggests feta, goat or pecorino. I would stick with feta or use parmesan)
1. Cook the farro in salted water for 30-40 minutes until tender/chewy, then drain and mix with a little oil
2. Toss the vegetables with oil, salt and pepper and then roast at 425 degrees for about 25 minutes. MAKE SURE you give them enough room on the roasting sheet or they will steam and not roast
3. Toss everything together, serve on top of a bed of arugula and top with feta, parsley, salt and pepper and do NOT forget the truffle oil!