Chef Robert's Archive

Chef Robert’s Archive

Chef Robert's Archive

Farro


Ingredients: 2 Cups of Farro 5 Cups of Low Sodium Vegetable Stock 2 each Garlic Cloves 2 tbsp Evo Oil 1 each Bay Leaves Method: In a heated sauce pot, add the Evo oil and toast the Farro for one minute. Add the garlic, bay Continue Reading