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Farro With Peas
Using a dutch oven, heat olive oil and butter over medium heat. Gently cook onions until translucent, about five minutes. Add salt/pepper to taste Add farro, stirring to gently toast the grains for one minute Slowly add one cup of chicken stock. Continue to stir until most of the liquid is absorbed, about 5 minutes. Continue this process of slowly adding liquid and stirring, until you’ve in. . .
Prep Time: 01:00
Cook Time: 01:00
4 tbs good olive oil
2 tbs butter
2 small onions, chopped fine
one cup of farro, preferably soaked overnight
4 cups of chicken stock
one cup fresh shelled peas
1 tbs of truffle butter
handful of fresh parm
buch of pea shoots
** to make vegan eliminate butter, parmesan, and use vegetable stock
1Using a dutch oven, heat olive oil and butter over medium heat.
2Gently cook onions until translucent, about five minutes.
3Add salt/pepper to taste
4Add farro, stirring to gently toast the grains for one minute
5Slowly add one cup of chicken stock. Continue to stir until most of the liquid is absorbed, about 5 minutes.
6Continue this process of slowly adding liquid and stirring, until you’ve incorporated all of the liquid (about 4 cups)
7Continue to let farro cook until tender (will take between30-40 minutes for farro to be cooked through)
8At this time, lower heat to simmer and add parmesan and fresh peas. Will only take a minute to heat through. Do not overcook peas. I also like to stir in 1tb of truffle butter for an extra dimension. Again, do not overheat truffle butter (peas and truffles are very delicate - low heat only)
9Serve immediately and top with pea shoots.
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