Leek & Farro "Risotto"
This one-dish meal is comforting, warming, nourishing. The softened leek and farro grains create a creaminess that would knock the socks off the most ardent dairy lover.
- 2 T rapeseed oil
- 2 leeks
- 2 cloves garlic
- 1 3/4 c farro
- 1 T Dijon mustard
- 4 c vegetable stock
- 1 head savoy cabbage or British greens
- Heat rapeseed oil over medium high heat. Throw in leeks, cooking for a couple minutes before adding garlic.
- After about a minute, after both are softened, releasing their aromas, and the garlic has turned a light gold color, add farro, carrots, mustard, and hot stock. Simmer for 20 min.
- Stir in cabbage and cook for about 5 more minutes. Once farro is softened, you are good to go.