1leekwhite and light green parts only, thinly sliced (or substitute onion)
1tablespoonolive oil
¼heaping teaspoondried crushed herbs like rosemary and thyme.
Salt and pepper to taste
Instructions
Sauté carrot, celery, and leek in olive oil over medium heat until soft, about 10 minutes. Mix in farro and herbs to coat them with oil.
Add water and bring to a boil. Then reduce to low to let simmer and cover. Cook for 25 minutes or until water evaporates and farro is tender with a small chewy bite to it. Stir and serve warm.
Notes
This dish reheats well. Add a little bit of extra water if needed.