Fall Farrow Pilaf

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!