Add the bag of farro, the bag of mushrooms, and two cups of chicken stock to a pressure cooker. Close the pressure cooker and cook on high for 10 minutes. Let the pressure naturally release. There will be liquid in there - that’s a good thing! Stir in the juice of one lemon and one cup of parmesan cheese until saucy. Taste and season with salt and pepper and whatever else you think will taste good (garlic powder, lemon pepper, etc.)!

If you do not have a pressure cooker, add the bag of farro, the bag of mushrooms, and two cups of chicken stock to a saucepan or pot. Bring to a boil then reduce to a simmer and cover for 15 minutes (yes, I know the bag says 10-minute farro). Uncover and stir in the juice of one lemon and one cup of parmesan cheese until saucy. Taste and season with salt and pepper and whatever else you think will taste good (garlic powder, lemon pepper).