0.5 cup cooking wine dry white such as Sauvignon Blanc
2 cups farro
4 servings kosher salt and pepper
4 cups chicken broth low-sodium
2 tablespoons olive oil
1 medium onion chopped
2 ounces parmesan grated
Equipment
sauce pan
Directions
Heat the oil in a large saucepan over medium heat.
Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until soft, 5 to 6 minutes.
Add the farro and wine and cook, stirring, until the wine is absorbed. Stir in the broth, 1 cup at a time (waiting until each addition of broth is absorbed before adding the next), and cook, stirring occasionally, 20 to 25 minutes total. Stir in the arugula and Parmesan.
