Did you know you can use your June to cook grains like farro, no stove required? Well, you can! Here we match roasted mushrooms and chickpeas (also cooked in your June) with wholesome, nutty farro that’s been cooked with a dash of Parmesan (or nutritional yeast for a vegan option). Peppery arugula and a touch of lemon juice balance the warming flavors for a dish that evokes a filling and comforting risotto, but a bit chewier and more robust. Try this recipe the next time you need a vegetarian main or hearty side to something like roasted sausages.