½cupfarrobarley, brown rice, or wheat berries, uncooked
4-5cupsbrothI used 4.5 cups broth and 4 cubes concentrated broth
½teaspoonsalt
¼teaspoonpepperor to taste
Instructions
Melt butter in large soup pot. Add diced onion and sauté for about 5 minutes, or until soft and fragrant.
Meanwhile, mince the garlic, dice the carrots (I don’t peel them) and slice the mushrooms. Add to pan with salt and pepper and sauté for another 5-10 minutes or until the mushrooms are soft and fragrant.
Add farro (or barley, etc.) and broth and bring to a boil. Reduce to a simmer and cover with lid slightly askew to let the steam escape. Simmer for 30-40 minutes, or until the grains are fully cooked, but still a little chewy. Dish into 4 bowls and serve with salad or roasted vegetables.