1/2 to 1 cup dry white wine, like chardonnay (never use cooking wine. Use your regular drinking wine)
Freshly ground pepper to taste
1 cup Parmesan cheese, grated
Place the farro in a bowl, and pour on enough hot or boiling water to cover by an inch. Let soak, 30 to 60 minutes, while you prepare the remaining ingredients. Drain.
Place the dried porcini mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the strained broth from the mushrooms to the chicken stock, or broth. You should have 6 cups (add water if necessary, so you have 6 cups). Place in a saucepan, and bring to a simmer. Season with salt to taste.
Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion, cabbage, jicama. Cook, stirring, until it begins to soften, about three minutes.
Add the other fresh mushrooms to the skillet. Cook, stirring, until they begin to soften and sweat. Add the anchovy/garlic paste, and the sliced garlic. Continue to cook, stirring often, until the mushrooms are tender (about 5 minutes).
Add the farro to the skillet and reconstituted dried porcini mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes.
Stir in the wine and cook, stirring until the wine has been absorbed.
Add the chopped rosemary and thyme and all but about 1 cup of the stock, and bring to a simmer.
Cover and simmer 50 minutes or until the farro is tender; some of the grains will start to splay.
Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pan, but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce.
If there is not enough liquid in the skillet, stir in the remaining stock.