In a 2 quart sauce pot heat the oil over medium high heat. Add the peppers, onions, and garlic and saute until the vegetables are just starting to brown on the edges, about 2 minutes. Add the farro and cook for 2 minutes more stirring constantly. Add the vegetable broth and bring to a boil. Reduce the heat and cover the pot. Simmer for 20 minutes.
Make the Salsa Verde: Put all but the oil into the food processor and pulse until it is broken down. Sowly drizzle in the oil with the blrnder running until well combined. Taste and season with salt and pepper if needed.
Fluff the farro with a fork and serve drizzled with the salsa.
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