- 1
Ingredients
- 5-6 cups Vegetable Stock
- 1 Tbsp Olive Oil
- 1/2 cup diced Onion
- 2 cloves Garlic, minced
- 1/4 cup Dry White Wine (optional)
- 1/2 cup Farro, soaked overnight
Preparation
Step 1
Bring vegetable stock to a low simmer in large saucepan and keep warm. In a pan, sauté onion in olive oil over medium heat until soft. Add garlic and sauté until fragrant, 2 minutes. Add faro and stir until coated with oil and beginning to release a nutty fragrance, about 2 minutes.
Add white wine, if using, and cook down until almost all liquid has been absorbed. Use a ladle to add warm stock to the faro, 1/2 cup at a time, stirring until all liquid has been absorbed before adding more. Cook faro, adding stock as needed, until the grains have opened and softened, about 30 minutes.
During the last 15 minutes of cooking, add the sliced mushroom and cook until tender. Add peas and cook until softened and bright green. Remove from heat and stir in butter and Parmesan cheese. Season to rase with salt and pepper.
Makes 4 servings.