Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 20 minutes

Cook Time: 15 minutes

Makes: 4-6 Servings

Grains are perfect for a good healthy dish, leaving you satiated and filled with nutrients! This recipe has just a few ingredients, takes a bit to simmer and cook, but worth every bite in the end!

• 1 cup farro
• 3 cups water
• 1 qt bone broth
• 2 large shallots, chopped
• 2 tbsp olive oil
• ½ cup white wine
• 2 tbsp butter
• 1 cup fresh parsley, chopped
• 1 tbsp dried oregano
• ½ cup chives, chopped
• ½ cup grated parmesan cheese

Crispy Shallots:

• 2 large shallots, chopped thin
• Panko Bread, I chose a gluten free variety
• Olive oil, as needed

Garnish:

• Hamama microgreens
• Parmesan cheese
• Salt and pepper to taste

1. Bring your bone broth and water to a low simmer in a pot over medium high heat. Turn to low once it simmers and let it sit until ready.

2. Get out a medium sized pot or dutch oven and turn your stove on to medium high heat. Once hot, add your olive oil in and shallots and cook until lightly browned.

3. Add in the farro with the shallots and stir for about a minute or so until toasted.

4. Pour in the white wine and stir until the white wine has absorbed into the farro.

5. Once your wine has absorbed, slowly add in your bone broth and water mixture, about ½ cup at a time until each ½ cup is absorbed into the farro. Continue until you’ve added in all of your broth (this takes around 40-50 minutes).

6. In the meantime, crisp up your shallots: Get out your skillet and turn to medium heat, add in your olive oil and shallots and fry for 6-8 minutes or until golden brown. When your shallots are just about ready, add in your panko bread and cook until browned just a little. Set your crispy shallots aside when ready.

7. Next, stir in with the farro your butter, herbs and parmesan cheese.

8. Once your farro is ready, top off with your crispy shallots, extra parmesan, Hamama microgreens of your choice and salt and pepper to taste!