Veg Bowl with Mushrooms, Leeks, and Farro

Heat Olive Oil (2 Tbsp) in a large Dutch oven over medium-high heat. Add the Leeks (2) and Mushrooms (2 1/4 cups) , and season with Kosher Salt (to taste) and Ground Black Pepper (to taste) . Cook, stirring occasionally until the mushrooms are browned and crisped for 12 to 15 minutes.

Using a slotted spoon, transfer them to a medium bowl leaving any olive oil behind. They will have absorbed the oil as they cook, and released it back as they crisp. Add a bit more Olive Oil (2 Tbsp) so there’s another 1/4 cup or so in the pot. Cook the remaining Leeks (2) and Mushrooms (2 1/4 cups) , adding them to the bowl with the other mushrooms.

Without wiping the pot, add the Pearled Farro (1 3/4 cups) and season with Kosher Salt (to taste) and Ground Black Pepper (to taste) . Cook over that same medium-high heat, stirring frequently until farro is toasted on the outside, it will go from pale golden brown to a toastier golden brown, about 5 minutes.

Add Vegetable Broth (4 cups) and 2 cups water. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste) .

Bring to a strong simmer and reduce heat to medium-low. Simmer gently, stirring occasionally, until farro is fully cooked and most of the liquid has been absorbed; 20 to 25 minutes. It should still look a bit loose, like risotto or a porridge. Remove from heat and add half the Fresh Chives (4 Tbsp) .

Toss Fresh Dill (1 cup) , remaining Fresh Chives (4 Tbsp) , and the zest of a Lemon (1) together in a small bowl.

To serve, season farro with Kosher Salt (to taste) and Ground Black Pepper (to taste) and ladle into bowls. Top with Sour Cream (to taste) , mushrooms and leeks, and dill mixture. Serve lemon wedges alongside for squeezing.