Instructions

• 1. Heat the olive oil in a large dutch oven or heavy saucepan over medium heat, then add the onions, garlic, and salt and saute, stirring constantly, for about 8 minutes, until the onion begins to soften and lightly brown.
• 2. Meanwhile, add the water or stock to a small saucepan and bring to a simmer, then turn down to low.
• 3. Add the farro to the pot with the onions and stir until coated with a nice sheen, then add the white wine and simmer for 3 or 4 minutes, until the farro has absorbed the liquid a bit. Adjust the heat to maintain a gentle, active simmer.
• 4. In increments of about 1 cup each, add the water or stock, letting the farro absorb most of the liquid between additions; this should take around 40 minutes altogether. Stir regularly so the grains on the bottom of the pan don't scorch – this is important: to get the right creaminess you've got to stir every couple of minutes.

• Course : Main dish
• Recipe Type : Grains & Pasta, Veggie mains
• Ingredient : Arugula, Farro, Oranges