For a vegan or dairy free version, simply leave out the cheese.
Soaking farro overnight helps it to cook faster and with less liquid, but you can miss this step if you prefer, just add another 10-15 minutes to the cook time in step 3. If you can’t find farro, use brown rice. In step 3, add 1 1/4 cups stock instead of 1 cup. Check for doneness at 30 minutes as it may need up to 10 minutes more to get al dente, especially if you don’t soak it.
The soak water of dried mushrooms makes a flavorful broth, but because of the sand and grit that gets caught in the gills of the mushrooms, it needs to be strained before use. If you don’t have a fine sieve, line what you have with a sheet of paper towel and carefully pour the soak water through it. You can squeeze out any the liquid caught in the towel back into the rest.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.