Stir 1/2 cup freshly grated Parmesan cheese to the farro before seasoning it with salt and pepper.The slight anise flavor of fennel is wonderful to enhance the heartiness of farro, and the carrot adds color.
Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 21/2 hours in a medium slow cooker
3 tablespoons unsalted butter
1 small onion, finely chopped
1/2 fennel bulb, cored and thinly sliced
1/2 carrot, diced
11/2 cup farro
21/2 cups Vegetable Stock or purchased stock
1 tablespoon fresh thyme or 1/2 teaspoon dried
Salt and freshly ground black pepper to taste
1. Melt butter in a medium skillet over medium-high heat. Add onion, fennel, and carrot. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker.
2. Add farro, stock, and thyme to the slow cooker. Cook on Low for 5 to 7 hours or on High for 21/2 to 3 hours, or until farro is plump and tender and liquid is absorbed. Season to taste with salt and pepper, and serve immediately.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Stir 1/2 cup freshly grated Parmesan cheese to the farro before seasoning it with salt and pepper.