Ingredients
1 cup of farro
1 bunch of swiss chard
1 cup of cremini mushroom
1/4 dried porchini mushrooms
(rehydrated in some water)
1 chopped spanish onion
2 cloves of garlic chopped
Chiken stock
Olive oil
Fry onions until translucent in olive oil, add garlic and cook for one more minute. Add farro and let it toast for 30 seconds. Add mushrooms and rehydrated porchini and cook 5 minutes. Add Chopped swiss chard and some chicken stock. Cook the farro like a risotto adding chicken stock and stirring until the grains are soft but not mushy.
Benefits of farro
