Serves 4-6
Cook Time 40 minutes
2 Tbsp. 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. chicken or vegetable broth
salt
2 c. pea shoot leaves (or spinach leaves, shelled peas, fava beans, chopped asparagus...vary as you like)
1/2 c. Parmesan cheese
freshly ground black pepper
Heat a large saucepan over medium heat. Add onion and garlic to the pan, sprinkle with a little salt, and saute 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 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 Parmesan, pea shoot leaves, and salt and freshly ground black pepper to taste. Serve with additional Parmesan & black pepper if you like. Leftovers are good at room temperature, served atop a green salad.
Recipe and photo from freshtart.net
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