Farro With Peas

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Servings: 4

Prep Time: 01:00

Cook Time: 01:00

Main Ingredients

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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