1 ¼ Cups Farro (available in the rice section of the market)
2 Tbsp. Extra Virgin Olive Oil
1 Cup Onions (finely diced)
2 tsp. Garlic (sliced thin)
4 Cups Chicken or Vegetable Broth or Water
3 Cups Wild Garlic Mustard Greens (or substitute spinach or arugula)
¼ Cup Parmesan Cheese (freshly grated)
To Taste Salt and Black Pepper
Place the farro in a bowl and add enough water to cover. Let the grain soak for 30 minutes then drain thoroughly.
In a heavy bottomed pot over medium meat add the olive oil and onions. Cook stirring for about 1 minute or until softened.
Add the garlic, cook 30 seconds. Add the chicken broth, bring to a boil.
Add the drained farro and cook over medium heat uncovered for about 25 minutes or until the liquid is nearly evaporated.
Stir in the wild garlic mustard greens and cook just to wilt.
Stir in the Parmesan cheese and season to taste with salt and black pepper. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com