Note: Farro should not be confused with farroto, spelt or wheat berries, which are different varieties of wheat products that will produce different results. Find farro at your favorite Italian specialty grocer (call ahead). Makes about 4 cups.
Ingredients
2 tablespoons olive oil
1 cup yellow onion, cut in medium dice
1/2 cup carrot, cut in medium dice
2 cloves garlic, sliced
1 cup uncooked farro
1 tablespoon tomato paste
2 teaspoons salt
3 cups chicken broth
1 bay leaf
1 sprig rosemary
Optional: 2 ounces parmesan, shaved or grated
Directions
In a heavy-bottomed 6-quart pot, heat the olive oil and add the onion and carrot. Cook until softened but not colored, about 10 minutes. Add the garlic and cook about until fragrant, about 1 minute. Add the farro and coat well in the vegetable mixture. Add the tomato paste and stir well to combine. Add the salt, broth and bay leaf.
Bring to a simmer and cook about 20 minutes, until farro is softened but has a bite in the center. Turn off the heat and mix in the rosemary. Add the cheese, if using.
Serve with roasted or braised meats.
