Ingredients
Julienne 1 fennel bulb and the onion and saute in olive oil, salt, black pepper in a large saucepan.. After the fennel and onion starts to cook through, add the minced garlic and spinach, keep the heat to a medium.
Rinse the farro for a few minutes and then add to the saucepan. Most farro brands require 3 to 1 ratio of water to grain. Add 3 cups of water, salt, juice of 1/2 a lemon, 1 tsp of truffle oil and 1/2 a cup of white wine (optional). Keep the heat at medium, and cook the farro via a slow boil. After about 20 minutes the farro should be cooked through. Add more water and salt as needed. Farro will be firm when cooked this way, not mushy like rice.
When all of the water is absorbed, toss in some chopped basil, lemon juice and 1 more teaspoon of truffle oil and serve at room temperature.
You can change the tempo of this dish by adding butter, fresh parmesan cheese or even goat cheese while its still warm, but that wouldn't be healthy :)
- 1 cup Farro
- 1 Fennel bulb
- Chopped Basil
- 1/2 of a sweet white onion
- 1 clove of garlic
- 1 cup of spinach (fresh)
- Truffle Oil (optional)
- 1 Lemon
- Olive Oil
- White Wine (optional)
Julienne 1 fennel bulb and the onion and saute in olive oil, salt, black pepper in a large saucepan.. After the fennel and onion starts to cook through, add the minced garlic and spinach, keep the heat to a medium.
Rinse the farro for a few minutes and then add to the saucepan. Most farro brands require 3 to 1 ratio of water to grain. Add 3 cups of water, salt, juice of 1/2 a lemon, 1 tsp of truffle oil and 1/2 a cup of white wine (optional). Keep the heat at medium, and cook the farro via a slow boil. After about 20 minutes the farro should be cooked through. Add more water and salt as needed. Farro will be firm when cooked this way, not mushy like rice.
When all of the water is absorbed, toss in some chopped basil, lemon juice and 1 more teaspoon of truffle oil and serve at room temperature.
You can change the tempo of this dish by adding butter, fresh parmesan cheese or even goat cheese while its still warm, but that wouldn't be healthy :)