1 Cup Farro
3 Cups Water
1 Tbl Olive Oil or butter
1 Onion, diced
2 Bay Leaves (divided)
1 tsp Dried Thyme1 Cup Cream
Piece of cheesecloth and kitchen twine
Salt and Pepper to taste
1) Put the Farro into a pot and add the water. Bring up to a boil and turn it down to a simmer. Add a pinch of salt and 1 bay leaf to the pot. Put the lid on to cook for 35 minutes to an hour, depending on how chewy you like it.
2) Sweat the onion in the oil or butter, just until it begins to soften.
3) Meanwhile, prepare your sachet of herbs. Tie up the peppercorns, the other bay leaf and the Thyme. If you don't have cheesecloth, you can add the herbs directly to the onion, but keep in mind you'll have to strain or pick them out.
4) Add the cream, a pinch of salt and the sachet to the pot with the onions and and bring to a simmer. Let the cream simmer until it reduces by half and becomes syrupy and flavored of herbs and onion. Remove the sachet.
5) When the Farro has finished cooking, stir in the reduced cream sauce and let it sit for a few minutes while the flavors develop. Enjoy! It's soo tasty ;) -Vicki