Herby Barley and Cannellini Bowl with Leeks and Mushrooms

Instructions

1. Add barley to a large pot of water and bring to a boil. Once boiling, reduce heat to medium and let cook for approximately 45 minutes until barley is soft, adding more water as needed if it starts to look dry. Drain the excess water off of the cooked barley (reserving 1 cup of cooking water) and set aside.
2. While the barley cooks, heat a large skillet over medium-low heat. Add 2 teaspoons of the olive oil, the mushrooms, ¼ teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, until mushrooms are browned, approximately 10 minutes. When both the barley and mushrooms are done cooking, toss the mushrooms into the pot of drained, cooked barley. Add the Parmigiano Reggiano cheese and mix until combined, then set aside.
3. Heat a large pot or Dutch oven over medium-low heat. Add 2 teaspoons of the olive oil, then add the leeks and ¼ teaspoon salt. Cook the leeks, stirring occasionally, until the leeks are golden, approximately 15 minutes. Add the beans to the mixture and stir to coat, then add the reserved barley water. Cook for approximately 10 minutes, until the beans are warmed through. Taste and adjust seasoning, adding more salt or pepper if needed.
4. While the beans cook, mix the chopped parsley, lemon zest, and 1 tablespoon of olive oil in a small bowl. Stir this zesty herb mixture into the beans.
5. To serve, divide equal amounts of the farro mixture among 4 bowls, then top each with equal amounts of the bean mixture. This dish freezes and reheats well.