Set a large pot (with a heavy lid) on medium high heat. Once hot, add oil and onion. Saute for 3 minutes until the onions turn slightly brown. Then add the mushrooms and cook for another 2 -3 minutes or until sear marks appear along the edges of the mushrooms.
Add the garlic, dry farro and seasoning. Stir and ensure every grain is covered in the seasoning and oil, about 1 -2 minutes.
Pour in the broth and bring to a light simmer. Reduce the heat, then cover and cook for 25 – 30 minutes, or until 90% of the liquid has been absorbed. Farro should be somewhat chewy.
Remove the lid and fold in beans, parsley and nutritional yeast. Fold everything together and continue cooking until 95% of the liquid has evaporated or been absorbed.
Season to taste with sea salt & pepper. Enjoy!