Farro gets the risotto treatment and the result is creamy and full of wholegrain goodness.
Warm 2T olive oil in a cast iron pot
Chop one small onion and saute until soft and translucent.
Add 2 cloves minced garlic
Once the garlic is fragrant, add salt, red chili flakes or black pepper, and 1T miso (either red or white is fine).
Rinse and chop 7 oz of spinach, then add to the pot.
When the spinach has wilted, add 1C of pearled farro, and mix.
Allow the flavors to meld for a few minutes, then add 2C just-boiled water.
Mix, bring to a boil, then turn the heat to simmer and put a lid on the pan.
Stir every 5 minutes or so, for 20 minutes.
Test the farro; if you like it less al dente, add a little more water if necessary, and let it cook a while longer.
When the farro is to your liking, turn off the heat, crumble in 8oz of feta cheese and mix.
Taste and season.
Adding a cooked white bean would be great extra protein.