Prepare marinade: In a bowl or zip-top plastic bag, combine all marinade ingredients. Add chicken, turning to ensure that breasts are completely coated with marinade. Cover bowl with plastic wrap or seal bag and refrigerate until needed.
Set your rice cooker to the "regular" setting. Place 1 tsp oil in rice cooker bowl. Add shallots, stirring to coat, then close or cover with lid. Cook for about 5 minutes, stirring occasionally, until shallots have softened. Add mushrooms and cook for 8 more minutes, covered and stirring occasionally, until mushrooms are soft and have released water. Stir in farro and cook, uncovered and stirring occasionally, for 3 minutes.
Stir in broth. Place chicken, discarding leftover marinade, on top of farro mixture. Close or cover with lid and reset rice cooker to "regular" setting. The program should take about 1 hour, depending on the rice cooker. Chicken is done when its internal temperature reaches 165°F.
To serve, place 3/4 cup farro-mushroom mixture on each plate and top with 1 chicken breast. Sprinkle with parsley, dividing evenly.
Serving Size: 3/4 cup farro mixture and 5 oz chicken
This easy skewered chicken with an Asian-inspired cashew sauce will become a staple in your household throughout the summer – you can marinate the chicken the night before and just throw it on the grill when you get home. Try it with a side of brown rice or quinoa sprinkled with chopped cilantro.
Giving up gluten doesn’t have to mean saying goodbye to your favorite foods like pizza. Here, we show you how to make your own crust using quinoa as a base, and we’ve piled heaps of mushrooms, cheese and chicken on top for a pizza that’ll beat any delivery joint's.