Mushroom Farrotto with Chunky Tomato Sauce

Ingredients

 * 5 cups vegetable stock
 * 2 tbsp olive oil
 * 2 tbsp butter or soy margarine
 * 3 cups chopped portobello mushrooms
 * 2 cups chopped cremini mushrooms
 * 1 cup chopped onion
 * 1½ cups farro, rinsed and drained
 * 1 cup dry white wine (optional)
 * 6 tbsp grated Parmesan cheese (optional)
 * salt and freshly ground black pepper to taste
 * 3 tbsp chopped fresh parsley (optional)

Chunky tomato sauce

 * 14 oz can chopped tomatoes
 * 1 cup chopped onion
 * 2 cloves garlic, minced
 * 1 small red bell pepper, seeded and chopped
 * 1 tsp sugar
 * salt and freshly ground black pepper to taste
 * 2 tbsp olive oil

Directions

 * 1) In medium saucepan, bring stock to a boil.
 * 2) Reduce heat to low.
 * 3) In large saucepan, heat oil and 1 tablespoon butter over medium-high heat.
 * 4) Add both mushrooms and cook, stirring often, until soft, about 5 minutes.
 * 5) Using slotted spoon, transfer mushroom mixture to bowl and set aside.
 * 6) Add remaining tablespoon of butter and onion and cook, stirring often, until soft, about 5 minutes.
 * 7) Add farro to pan and stir to coat with oil.
 * 8) Add wine and cook, stirring until liquid is absorbed, about 1 minute.
 * 9) Add 1 cup hot stock to pan and stir in mushrooms.
 * 10) Cook, stirring occasionally, adding more hot stock as it is absorbed, until farro is tender but still firm, about 20 minutes.

Chunky tomato sauce

 * 1) Meanwhile, make tomato sauce.
 * 2) In small saucepan, heat oil over medium-high heat.
 * 3) Add onion, garlic and bell pepper and cook, stirring often, until vegetables are soft, about 5 minutes.
 * 4) Add tomatoes, sugar, salt and pepper.
 * 5) Cook, stirring occasionally, until thickened slightly, 15 to 20 minutes.
 * 6) To serve, stir grated cheese, if using, into farro and season with salt and pepper.
 * 7) Spoon into serving bowls and sprinkle with chopped parsley if desired.
 * 8) Top each serving with tomato sauce.