In a saucepan, add the farro and vegetable broth and cook on medium heat until all the broth is absorbed. In another pan over medium-high heat, add oil, garlic, onion and white wine vinegar and cook for about 6-8 minutes.

Add mushrooms to the garlic and onion mixture and stir for another 5 minutes or so.

Once the farro is done, add it to the saucepan with the mushroom-onion mixture.

Add the spinach and cook until slightly wilted. Add salt and pepper to taste.

Remove from heat and serve immediately or refrigerate for later.