Farro with Roasted Mushrooms and Chickpeas


1 cup farro

2 cups water

4 tablespoons grated Parmesan

1 tablespoon unsalted butter

½ teaspoon salt

¼ teaspoon black pepper

1 can chickpeas

8 ounces sliced mushrooms

1 tablespoon chopped thyme

½ teaspoon crushed garlic

3 tablespoons extra-virgin olive oil

1 teaspoon salt

½ teaspoon black pepper

2 cups baby arugula

2 tablespoons lemon juice

1 Parmesan wedge

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