Ingredients

• 4 5 oz boneless chicken breasts
• 1 tsp olive oil
• 2 shallots
• 8 oz crimini mushrooms, quartered
• 1 cup farro
• 1 1/2 cup vegetable broth
• 1/4 cup minced fresh parsley
• MARINADE
• 1/3 cup balsamic vinegar
• 1 tsp extra-virgin oil
• 1 tbsp dijon mustard
• Pinch sea salt
• Pinch black pepper

Directions

1. Prepare marinade in bag

2. Add chicken & refrigerate

3. Set rice cooker to regular setting

4. Place 1 tsp oil in rice cooker

5. Add shallots, stir to coat, the close

6. Cook for 5 min, stir occasionally until shallots are softened

7. Add mushrooms and cook for 8 min until mushrooms are soft and water is released

8. Stir in farro and cook, uncovered and stirring occasionally, for 3 min

9. Stir in broth.

10. . Place chicken on top of farro

11. . Close and reset cooker to regular setting

12. . Should take about 1 hour

13. . Chicken must reach 165 degrees

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