Purchased Farro with Fennel

Purchased Farro with Fennel

Ingredients:
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

Directions:
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.
Farro, sometimes called spelt, is an ancient grain native to southern Europe. It has a mellow, nutty
flavor and is easily digestible. It contains more protein than wheat, and it’s sometimes ground into
flour.
Farro Pilaf
There’s a nutty richness to farro, an up-and-coming grain in the bulk bin department of
whole foods markets. This simple preparation with vegetables amplifies this quality.
Serve this with almost anything that has assertive flavors so that it will balance rather
than overwhelm it.
Makes 4 to 6 servings | Prep time: 20 minutes | Minimum cook time: 21/2 hours in a
medium slow cooker