Farro “Risotto” w/Green Beans

Farro is a wonderful whole ancient grain full of fiber, zinc, protein, and b vitamins (which turns food into energy). I love this version of farro. Although not real risotto, this version is a nice healthy substitute with similar creaminess and slight saltiness. It’s truly delicious.
Make a big batch and add to your dishes all week.

Serving 2 to 3
Shopping List:
For Farro:
1 Cup of farro
Tip: to cut the cooking time, try using the quick cooking brand from Whole Foods or soak the farro in room temperature water for a couple of hours up to overnight.
2 Cups of low sodium vegetable broth, heated in a pan
2 Tablespoons of shallots (or onion), chopped
1 garlic clove, minced
½ Cup parmesan cheese, shredded (vegan or regular parm)
A few shaves of parmesan for garnishing
1 Tablespoon of olive oil
Sprinkle of sea salt
Bay leaf
¼ Cup parsley

For Beans:
2 Cups of Beans, cut the tips off
2 Tablespoon of balsamic or sherry vinegar
Method:
1. In a large sauté pan heat a tablespoon of olive oil on med low and add shallots or onions.
Sauté for 3 minutes, then add garlic. Sauté 30 seconds.
Add Farro toasting it for 2 minutes on medium heat.
Add 1 cup of vegetable broth and bay leaf, cover and bring to a boil on medium high heat.
Turn heat to a simmer and once liquid is almost gone, remove lid, and add another cup of veggie stock and ½ of the parm cheese. Gently stir. Let farro finish cooking until tender (about 20 minutes).
If liquid gets low add another splash of warm veggie broth.
Once tender (let any remaining liquid cook out, by turning up the heat), remove bay leaf.
Turn off, add more parm, gently toss. Set side.

2. While farro is cooking, prepare beans. In another saute pan add 2 splashes of water and green beans. Cover pan and let steam on medium heat for 5 minutes. Remove lid, add vinegar, sea salt and onion powder to taste. Toss together.

3. Gently top green beans on top of farro. Sprinkle with fresh herbs and shaved parm.
Serve immediately from sauté pan.