Farro, Sausage, and Spinach Dinner

½ cup farro

1 cup pitted and sliced black cherries

¼ cup red wine

1 pinch salt

1 tablespoon olive oil

3 jalapeno chicken sausages, chopped

1 (8 ounce) package sliced fresh mushrooms

¼ cup dry white wine

5 cups baby spinach leaves

2 tablespoons chopped fresh parsley

2 ounces goat cheese, crumbled

Bring a large pot of lightly salted water to a boil. Cook farro in the boiling water until tender, 20 to 30 minutes. Drain.

Cook and stir cherries in a small saucepan over medium-low heat until liquid is released, 5 to 7 minutes. Add red wine and 1 pinch salt; simmer until cherries soften and sauce is slightly reduced, 15 to 20 minutes. Remove from heat.

Heat olive oil in a frying pan; cook and stir sausage until browned, 5 to 10 minutes. Add mushrooms and a pinch salt. Cook and stir until liquid is released from mushrooms, about 5 minutes. Stir farro and white wine into mushroom mixture; cook until wine has evaporated, about 5 minutes.

Remove pan from heat. Add spinach, parsley, and cherry sauce; stir until spinach is slightly wilted. Stir in goat cheese until melted; toss well.