Farro with fresh vegetables, courtesy of Matt Prokopchak of Trattoria Roma.
16 oz Farro 2 qt Water 6 fl oz Olive oil 8 oz Cashews 1 Tbsp Salt 2 tsp Cracked black pepper 12 fl oz Vegetable Stock or Water Note: The vegetables that are used in this recipe can be what ever you please. Seasonal is preferred, but canned or brined will do just as well. Just be sure to rinse the vegetables after opening.
1) In a medium sauce pot, place the farro and water over a medium heat and bring to a simmer. Let is simmer until farro is al dente; @15 min. Strain and set aside.
2) In a large saute pan over low to medium heat, toast the cashews with the seasonings until the nuts are starting to turn brown.
3) Add the prepared vegetables to the pan and continue cooking. The heat of the stove may turned up to med-high heat.
4) Add liquid to pan along with the cooked farro. Cook until liquid is almost all but absorbed and serve.