Creamy Farro Recipes

Steps:

• Bring the vegetable stock to a simmer in a stockpot; keep it at a simmer while you prepare the vegetables. Finely dice the yellow onion, carrot, and celery; mince the garlic. In a medium-mesh strainer, rinse the farro under cold running water.
• In a medium Dutch oven or wide sauté pan, heat the olive oil over medium-high heat. Add the onion, carrot, and celery, and gently sauté them. After the vegetables have softened slightly, add the garlic. To release the flavors of the aromatic vegetables, add 1 tablespoon of the white wine vinegar. Stir to release the vegetables from the bottom of the pan (a process called "deglazing"). Add the rinsed farro and stir to incorporate. Add the white wine and cook for a few minutes, until the alcohol evaporates.
• Season the farro with a generous teaspoon of salt. Start adding the hot vegetable stock, about a cup at a time; gently stir the farro until the vegetable stock is completely absorbed and the grains begin to soften. Add another cup of the hot stock and repeat the process until all the stock has been added and the farro is completely cooked.
• Once the farro is creamy and completely cooked, fold in the grated Mahon cheese and stir to combine. Then fold in the cubed butter and add the remaining ½ tablespoon of white wine vinegar; stir to combine. To finish, mince the fresh chives (or fresh thyme, optional) and sprinkle over the top of the dish. Serve immediately.

Steps:

• Heat olive oil in a large Dutch oven over medium-high heat. Add half the leeks and half the mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and crisped, 12 to 15 minutes. (They will start giving off moisture and steaming a little before this happens, so be patient.)
• Using a slotted spoon, transfer them to a medium bowl leaving any olive oil behind. (They will have absorbed the oil as they cook, and released it back as they crisp.) Add a bit more olive oil so there's another 1/4 cup or so in the pot. Cook the remaining leeks and mushrooms, adding them to the bowl with the other mushrooms.
• Without wiping the pot, add farro and season with salt and pepper. Cook over that same medium-high heat, stirring frequently, until farro is toasted on the outside (it will go from pale golden brown to a toastier golden brown), about 5 minutes. Add vegetable broth and 2 cups water; season with salt and pepper.
• Bring to a strong simmer and reduce heat to medium-low. Simmer gently, stirring occasionally, until farro is fully cooked and most (but not all) of the liquid has been absorbed, 20 to 25 minutes. It should still look a bit loose, like risotto or a porridge. Remove from heat and add half the chives.
• Toss dill, remaining chives and lemon zest together in a small bowl. To serve, season farro with salt and pepper and ladle into bowls. Top with sour cream, mushrooms and leeks, and dill mixture. Serve lemon wedges alongside for squeezing.

Steps:

• Preheat the oven to 400 degrees F. Spray a 13 by 9-inch baking dish with cooking spray.
• For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove from the heat and season with salt and pepper, to taste.
• For the farro: In a large bowl, add the cheeses and stir to combine. Remove 1/2 cup of the mixture and reserve. In a large stock pot, add the chicken broth and bring to a boil over medium-high heat. Add the farro, reduce heat and simmer, stirring occasionally, until the faro is tender, about 25 minutes. Drain, if necessary. Add the farro, thyme, and sauce to the bowl with the cheese. Stir until combined and season with salt and pepper, to taste. Pour the mixture into the prepared baking dish and top with the reserved 1/2 cup of cheese. Sprinkle the top with bread crumbs and drizzle with olive oil.
• Bake until the top is golden brown and forms a crust, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before serving.

Steps:

• Heat olive oil in a pot over medium heat. Add onion, celery, and carrots. Cook until onion is soft and translucent, 3 to 5 minutes. Add garlic, basil, and oregano and cook for another 30 seconds. Mix in mushrooms, salt, and pepper. Cover and cook, stirring occasionally, over medium-low heat for 10 minutes.
• Uncover and add celery leaves, vegetable stock, farro, tomato paste, and soy sauce. Simmer until farro is cooked, 25 to 30 minutes.
• Pour in coconut milk and heat until soup is warmed through, 5 to 10 minutes.

Steps:

• Drain chickpeas, and place in a medium earthenware pan or saucepan. Cover with plenty of cold water, and bring to a boil. Add sea salt and bay leaves. Reduce heat, and cook, covered, until very soft, about 1 1/2 hours.
• Meanwhile, in a medium saucepan, heat olive oil and gently cook onion, prosciutto and celery for 4 to 5 minutes, stirring occasionally, until they are soft but not brown. Drain farro, and add it along with the chicken broth, marjoram and nutmeg to the onion mixture. Cook, partially covered, for about 1 hour.
• Drain chickpeas, reserving the cooking liquid. Discard bay leaves. In a food processor, puree chickpeas with 1 cup of the reserved liquid. Add pureed chickpeas to the farro mixture; if necessary, add more of the cooking liquid from the chickpeas to achieve the consistency of a creamy soup. Adjust the seasoning with salt and pepper. Wait 10 minutes before serving, and sprinkle each portion with chopped parsley and a drizzle of olive oil.