1 Cup of pearled Farro
1 Small Onion
1 Medium Carrot
2 Stalks of celery
1/2 Tsp of Salt
2 T Olive Oil
1 T Butter
2 1/2 C Chicken Stock
1 Medium Bay leaf
1/2 C Dried Cranberries
While you dice all the vegetables heat the olive oil over medium high heat. Add all of the vegetables and satue for 5 minutes. Add in the butter and farro and saute for a few more minutes - just to coat the farro.
Add in the chicken stalk, salt and bay leaf and bring to a boil. Cover and lower heat to a low boil. Cook for 15 - 20 minutes or until al dente and most of the moisture is absorbed.
Remove from heat and remove the bay leaf. Stir in the dried cranberries.
Makes 4 servings.
Sorry for the bad picture, but it was delicious!
