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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
kosher salt and pepper |
2 cups farro |
1/2 cup dry white wine (such as sauvignon blanc) |
4 cups low-sodium vegetable or chicken broth |
2 bunches arugula, thick stems removed (about 4 cups) |
1/2 cup grated parmesan (2 ounces) |
Directions:
1. Heat the oil in a large saucepan over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the farro and wine and cook, stirring, until the wine is absorbed. Stir in the broth, 1 cup at a time (waiting until each addition of broth is absorbed before adding the next), and cook, stirring occasionally, 20 to 25 minutes total. Stir in the arugula and Parmesan.
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