¾cuporganic farrosoaked in water overnight in the refrigerator
3-4cupsvegetable or chicken broth
2tablespoonsextra virgin olive oil
1medium yellow onionsmall diced
1small carrotsmall diced
1stick celerysmall diced
2tablespoonscrushed garlic
2ears sweet cornkernels removed (or use air-dried corn)
1cupwhite wine
1cupgouda cheeseshredded
¼cupbutter
¼cupItalian flat leaf parsleychopped
Kosher salt and freshly ground pepper to taste
Instructions
Strain the farro, and set aside.
In a medium saucepan, bring the broth to a simmer. In a separate 10-inch skillet, heat the oil over medium heat. Add the onion, carrots, celery and garlic and sauté until transparent. Add the sweet corn and stir.
Add the wine and cook until reduced by half. Add the farro and cook for 3 minutes while stirring continuously. Add the broth ½ cup at a time, continuing to stir after each addition until the farro has absorbed most of the liquid and reaches al denté, about 45 minutes. Occasionally test the farro for tenderness. *Note: All of the liquid may not be used.
Remove the farro from the heat and stir in the butter, gouda and parsley. Season with salt and pepper to taste.