Ingredients

Instructions

1. 1
   Heat the oven to 350°F. Spray a 1 ½-quart casserole dish with cooking spray.
2. 2
   In a 1 ½-quart saucepan, cook the farro in the chicken broth, covered, for 15-20 minutes or until the farro is tender but chewy and the liquid is absorbed.
3. 3
   Meanwhile, in a 12-inch nonstick skillet, heat the butter and oil over medium heat. Add the shallots, garlic, thyme and salt. Cook for 2 minutes, stirring frequently. Stir in the mushrooms. Cook for another 5-6 minutes or until the mushrooms are browned, stirring frequently.
4. 4
   In a small bowl, whisk the cottage cheese, egg and ¼ cup of the Parmesan cheese together. Stir the cottage cheese mixture and cooked farro into the mushrooms.
5. 5
   Spoon the mixture into the casserole dish. Cover and bake for 35-40 minutes or until thoroughly heated. Uncover and sprinkle with the remaining Parmesan cheese and the chopped parsley. Bake uncovered for an additional 10 minutes.