Portobello And Farro Salad

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4 cups water

1 cup farro (semi-pearled is easiest to find and cook)

4 tablespoons olive oil, plus more for brushing

2 tablespoons Champagne vinegar or white wine vinegar

1 tablespoon white balsamic vinegar

2 teaspoons honey

1/4 cup chopped fresh flat leaf parsley

1/4 cup dried cranberries

4 green onions, sliced

1 shallot, chopped

1 garlic clove, minced

1/2 cup chopped walnuts

1 large portobello mushroom, stem removed, sliced into 1/4″ slices

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