Farrotto with Peas and Arugula
Servings: 4 Servings
Ingredients
- 1 tablespoon Olive Oil
- ½ Large Onion, small dice
- 1 Large Clove Garlic, minced
- 1 ½ Cups Pearled Farro, rinsed
- 2 Sprigs Fresh Thyme Or a pinch of dried
- ⅓ Cup Dry White Wine Or additional veg stock if you prefer to cook without wine
- 4 Cups Lower Sodium Veg Stock I use Better Than Bullion!
- 2 tablespoon Nutritional Yeast
- Black Pepper to taste
- ½ Cup Frozen Green Peas
- 2 Handfuls Arugula About 2 cups
Instructions
- In a 5 Qt. Dutch oven over medium heat, combine onion and olive oil. Sweat the onions until they are translucent, about 4-5 minutes. Add garlic and cook until fragrant, 1 minute.
- Add farro into the pot to toast, stirring frequently. 2 minutes
- Add white wine and stir until most of the wine is evaporated. Add thyme sprigs.
- Add ½- ¾ cup of stock to the pot, stirring frequently until the stock is mostly absorbed. Adjust heat as needed to keep the liquid at a simmer.
- Continue stirring and adding ½-3/4 cup of stock at a time while stirring frequently until farro is cooked through. About 25 minutes. You may have a bit of leftover stock.
- Once farro is cooked, remove the thyme stems. Stir in nutritional yeast, and remove from heat.
- Add peas and arugula and stir allowing arugula to wilt and the peas to defrost.
- Serve.