Melt 2 tbsp butter in heavy skillet over medium-
high heat. Stir in 1 cup uncooked farro and saute
until lightly browned.
Stir in approx 600ml chicken stock and bring to
boil. Cover. Reduce heat and simmer until farro is
tender and liquid is absorbed, about 15 - 20
minutes. If there is any extra liquid discard it.
Mix in about 1/4 cup Parmesan cheese and 1/4 cup
chopped basil. Season with salt and pepper.
Transfer to shallow bowl. Garnish with basil
sprigs.
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