about 1 minute.
Pour farro into mushroom mixture; stir until
ater; drain. Place farro in a pot; pour in
Bring farro, chicken bouillon, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and the liquid has been absorbed, 20 to 25 minutes. Drain any excess water.
Cook and stir sun-dried tomatoes and mushrooms with basil in a skillet over medium heat until mushrooms are slightly softened, about 5 minutes. Add squash and cook until tender, about 10 more minutes. Cook and stir farro with squash mixture until heated through, 2 to 3 minutes. Sprinkle farro pilaf with Parmesan cheese.
Add oregano and drained farro. Stir until farro is completely coated with
Bring water to a boil in a saucepan. Add farro and reduce heat, cover, and simmer until farro is tender and liquid has been absorbed, up to 40 minutes.
Fold cooked farro, great northern beans, cherry tomatoes, parsley, Parmesan cheese, lemon juice, salt, and black pepper together gently in a bowl and stir to combine.
inaigrette aside.
Combine water, farro, and salt in a small
o medium-low and add farro. Cover and simmer until almost
To make Farro: Heat oil in saucepan over
Combine farro, salt and water in a medium saucepan.
Bring to boil over high heat.
Reduce heat to low and simmer, covered until farro is tender, about 20 to 30 minutes.
Drain well and let cool slightly.
Meanwhile, in a medium bowl, combine tomatoes, parsley, onion, vinegar, oil and salt.
Add farro to tomato mixture and toss to coat.
Cover and chill at least 30 minutes for flavors to blend.
Yields about 3/4 cup per serving.
oiling. Once boiling, add the farro and cook 16 to 18
180 C).
Prepare the farro: Wash it well, picking out
1. Wash the farro and boil in 3 cups of water for 30 minutes until soft. Let cool.
2. Tear kale from the stalks and into small pieces. Place the kale on a steamer basket and steam in 1 cup of water for 10 minutes.
3. Microwave the peas for 2 minutes, or add them to the kale at about 5 minutes of steam time.
4. In a bowl combine the cooked farro, steamed kale, steamed peas and chopped scallion.
5. Combine the dressing ingredients in a bowl until well blended.
6. Add the dressing to the salad and mix. Serve warmish or cold.
In a dutch oven saute onion in the oil & butter for 6-9 minutes until onion starts to brown.
Add Thyme, salt & pepper and cook for one minute.
Add Farro and stock and bring to a simmer. Cook for 15 minutes.
Add squash on top of mixture, cover and place in the oven for 20 minutes (until tender).
Sprinkle the Parmesan cheese and bake uncovered for 15 minutes (until most of the liquid has evaporated and cheese melted.
if not serving the same day, refrigerate for up to 2 days and warm before serving.
or 1 minute. Add the farro and stir to coat the
inute.
Add broth and farro to pan and turn heat
br>Combine chicken broth and farro together in a large sauce
ven to 350\u00b0F. Rinse farro under cold water. Cook in
-3 minutes.
Add farro and toast until it just
In a pot with the hot water seasoned with salt, add farro. Simmer for 20 minutes.
Meanwhile, in a large bowl stir together dressing ingredients.
Add the rest of the salad ingredients and toss.
When farro is tender, remove from heat; rinse in cool water and drain. Add drained farro to salad ingredients.
Chill and let flavors come together.
Season with additional herbs, salt and pepper if needed.
Garnish with grated cheese if desired.
\"Mangia! Mangia!\".
Place the farro in a bowl, and pour