Cook Time 40 minutes
2 Tbsp. Colle Del Giachi Extra Virgin Olive Oil
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 c. Farro, rinsed and drained
1/4 c. dry white wine
2 1/2 c. Organic Vegetable Broth
Trapani Sea Salt, to taste
2 c. pea shoot leaves (or spinach leaves, shelled peas, fava beans, chopped asparagus...vary as you like)
1/2 c. Parmigiano-Reggiano cheese, grated
freshly ground Tellicherry Black Pepper
Heat a large saucepan over medium heat. Add Colle Del Giachi Olive Oil, onion and garlic to the pan, sprinkle with a little Trapani Sea Salt, and sauté until onion is translucent, 10 minutes.
Add Farro and cook for 5 minutes. Stir in wine and cook until wine is absorbed, about 5 minutes. Stir in Organic Vegetable Broth and bring to a boil. Reduce heat, cover, and simmer on lowest heat for 20 minutes. Liquid should be absorbed and Farro should be tender/chewy. If liquid is not absorbed, cover and cook for another 5-10 minutes.
When Farro is done, stir in Parmigiano-Reggiano, pea shoot leaves, Trapani Sea Salt and freshly ground Tellicherry Black Pepper to taste. Serve with additional Parmigiano & black pepper if you like. Leftovers are good at room temperature, served atop a green salad.
Recipe adapted from and photo courtesy of www.freshtart.net