Rinse the farro in a fine strainer.
Bring the water and vegetable broth to a boil in a medium to large sized saucepan.
When the water is boiling, add the rinsed farro. Let it cook for 20 minutes (or according to package directions.)
Meanwhile, sauté the sliced mushrooms and garlic in a 10 inch skillet with a little oil.
Once the mushrooms reach desired doneness, add the spinach to the skillet. It will quickly wilt and cook down. Turn the heat off on the skillet.
When the farro is fully cooked and a little chewy, drain the extra liquid like you would with pasta.
Add the cooked mushrooms, garlic and spinach to the farro and stir to combine. Add additional salt and pepper to taste.
Makes 6 servings.
