Farro With Mushrooms and Asparagus
Farro With Mushrooms and Asparagus is a dairy free and lacto ovo vegetarian recipe with 4 servings.
Farro and Cabbage Soup
Ingredients
- 6 tablespoons extra virgin olive oil
- 4 cloves garlic, crushed
- 2 onions, quartered and thinly sliced
- 2 bay leaves
- 3 fresh rosemary sprigs, or 1 teaspoon crumbled dried rosemary
- 1¼ pounds cabbage, cored and shredded
- 4 plum tomatoes, peeled, seeded, and chopped
- 10 cups water
- 1 tablespoon coarse sea salt
- 1 cup farro berries (soaked in water to cover for 1 hour and drained) or coarsely ground farro
- plenty of freshly ground black pepper
- ¼ pound semisoft pecorino cheese, shaved into paper-thin slices
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